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韓國 몇몇 食品의 調理中 Riboflavin損失에 關한 硏究

Studies on Losses of Riboflavin in Korean Foods During Cooking

공중보건잡지 1976년 13권 2호 p.331 ~ 336
김덕웅,
소속 상세정보
김덕웅 (  ) - 서울대학교 보건대학원

Abstract


Loss of riboflavin was measured in cooking process of 44 Korean foodstuffs (11 kinds) in accordance with cooking method and cooking minutes and the following results were obtained for the purpose of preservation of nutriment of foodstuffs as much as possible.
1) The loss of riboflavin was 30.0% in boiling, 8.6% in sauting and 7.5% in grilling, and it was found that the riboflavin loss was the highest one in boiling among the cooking method mentioned above.
2) In boiling the foodstuff, it is edible when they are boiled at least 3minutes for vegetable, 15 minutes for meat and 9 minutes for fish.
In such case, the loss of riboflavin was 37.6% in vegetable, 28.5% in meat and 51.8% in fish respectively.
3) The loss of riboflavin was 29.5% when milk was put in cold storage for 3 days.
Consequently, it is considered that rationalization and scientification of foodstuff cooking and storage are urgently required for preserving nutriment of focdstuffs.

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