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KMID : 1024619980180040332
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Food Science of Animal Resources
1998 Volume.18 No. 4 p.332 ~ p.338
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A Study on the Changes of Fatty Acid Composition of Phospholipid and Glycolipid during Storage Period of Kaesojoo
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Park Chang-Il
Kim Y. J.
Kim Y. K.
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Abstract
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This experiment was carried out to investigate the changes in phospholipid and glycolipid of Kaesojoo and Kaesojoo added medicinal herbs during storage(30 days) at 4and -18. Two dogs with 12kg live weight(♀, The Korean Jindo dog Hy-breed, 11∼12 month) were slaughtered to obtain samples. The result obtained were as follows: The saturated fatty acids found in phospholipid of Kaesojoo were palmitic acid, stearic acid, myristic acid, while the unsaturated fatty acid found in phospholipid of Kaesojoo with medicinal herbs were palmitic acid, stearic acid, arachidonic acid, while the unsaturated fatty acid were mostly oleic acid, increased during the period of storage. The saturated fatty acid found in glycolipid obtained from Kaesojoo were mostly oleic acid, linoleic acid and linolenic acid. The saturated fatty acid obtained from Kaesojoo with medicinal herbs were palmitic acid, stearic acid, while the unsaturated fatty acid were mostly oleic acid, linoleic acid and linolenic acid. The rates of changes in unsaturated and saturated fatty acid were higher at 4 than that of -18 during storage.
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KEYWORD
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Kaesojoo, Kaesojoo with medicinal herbs, phospholipid, glycolipid
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