• Title/Summary/Keyword: 오리고기

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A Study of the Bio-Nutritional Evaluation of Duck-Meat (오리고기의 영양생화학적 가치에 관한 연구)

  • Lee, Yong-Ock;Nam, Hyun-Keun
    • Journal of Nutrition and Health
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    • v.14 no.1
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    • pp.16-25
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    • 1981

  • Commercially available duck-meat was subjected to proximate analysis. On a wet basis, the duck-meat contained 62.87, 17.05, 19.06 ana 1.02 percent of moisture, crude fat, crude protein and ash, respectively. Almost all the essential amino acids contained in the duck-meat protein, ana the tryptophan was the limiting one by amino acid analysis of GLC. An analysis of the fatty acid composition by GLC showed a relatively high concentration of oleic acid. There was also a considerable content of linoleic acid. The content of polyunsaturated fatty acids of duck-meat was 70.9% and the P/S ratio of fatty acids was 3.4. The cholesterol content in duck-meat was determined to be approximately 70. 5mg/100g ofm sample. According to blood analysis, it was understood that the content of phospholipids was relatively high, particulary in lecithin. ATP-phosphorus, at the higher temperature, was released faster than at the lower temperature, by two hours after postmortem. The ATPase activity of Myogibril was inhibited at the relatively high concentration of added EDTA and metallic ions, but the activity was very high in the lower concentrations. According to the cooking conditions, boiled duck-meat showed good digestion by pepsin. It was understood that the digestibility of duck meat was relatively high, so the duck-meat protein is good source of animal protein. Therefore, it is able to be recommended that duck-meat is good nitrogen source animal food.

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Nutritional composition of horsemeat compared to white meat (chicken and duck) (백색육(오리고기, 닭고기)과 말고기의 식품학적 성분 비교)

  • Kim, Do-Hee;Kim, Kyung-Won;Kim, Young-Hoon;Kim, Joo-Ah;Kim, Jun;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.22 no.5
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    • pp.644-651
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    • 2015

  • To enhance the consumption of horse meat, its nutritional composition was analyzed and compared to that of white meat (i.e., chicken and duck), which consumers consider healthy. Horse meat samples used in the experiment were classified by breed and grade as follows: Jeju horse (grade $1^+$ and 1), Jeju crossbred horse (grade 1 and 2), Thoroughbred (no grade), and cuts (loin, chuck roll, and arm picnic). In an analysis of general components and cholesterol, the horse meat was confirmed as a low-fat, high-protein, and low-cholesterol food material. In an amino acid analysis, horse meat contained a higher proportion of essential amino acids than white meat. The fatty acid compositions were also analyzed. The content of linolenic acid, an essential fatty acid, was significantly higher in all horse meat groups than in Ross chicken and Pekin duck meat. The content of palmitoleic acid showed similar results. In a mineral analysis, the levels of Fe and Zn in horse meat were higher than those of white meat. The mineral content was as follows except for the leg of shite meat: K > P > Na > Mg > Ca > Zn > Fe.

  • https://doi.org/10.11002/kjfp.2015.22.5.644 인용 PDF KSCI