肉類の種類別・部位別にみた脂質量、コレステロール量および脂肪酸量の関係

概要

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In the present study, relationship among lipid, cholesterol and fatty acids contents with several different portions in three kinds of meat were investigated. The results were summarized as follows: 1) The average lipid contents in pork, beef and chicken were 14.71g, 13.64g and 8.83g per 100g of edible portion, respectively. 2) Cholesterol content of broiler wing was the highest value (110mg/100g edible portion). 3) In both pork and beef, monounsaturated and saturated fatty acids were contained more than polyunsaturated fatty acids. 4) As the fatty acid composition of 100g edible portion, there was a rich content of oleic, palmitic and stearic acids in beef, and pork was similar in composition to fatty acids of beef, except lenoleic acid. Chicken contained in order of oleic, palmitic and lenoleic acid. 5) There was significant correlation between fat and saturated fatty acids, monounsaturated fatty acids, lauric acid, palmitoleic acid, oleic acid, icosapentaenoic acid. 6) The dendrograms of lipid compositions showed differernt patterns of cluster among beef, pork and chicken.
東九州短期大学の論文
2006-03-20