|
KMID : 0380619840160030291
|
|
Korean Journal of Food Science and Technology
1984 Volume.16 No. 3 p.291 ~ p.296
|
|
|
Lipid Composition and Palatability of Beef meats Consumed in Korea
|
|
|
|
|
Abstract
|
|
|
The lipid composition of domestic and imported beef samples was analyzed and the lipid rancidity and flavor changes during their cooking and storage for 48 hours at 4 were investigated. The contents of total lipids and neutral lipids of raw, cooked and cooked-stored samples were higher in domestic beef than in imported beef. During cooking by simmering or roasting and storage for48 hours at 4. the contents of total lipids and phospholipids showed a decreasing tendency in all samples. The results of sensory test for domestic and imported beef samples with two different cooking methods
revealed significant differences between domestic and imported in both simmering and roasting. In a palatability test by hedonic scale, no significant difference was observed among roasted samples while a significant difference was observed among simmered samples between cooked domestic and cooked-stored imported beef. The increaase of TBA values in all cooked samples was mild right after cooking whereas it was rapid in
cooked-stored samples. As TBA values increased, sensory scores decreased in all samples.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|