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| Effect of Different Processing Technologies on the Contents of Fatty Acids in Stewed Marinated Beef |
| Niu Le-bao;Jia Jun-jing;Huang Qi-chao;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong |
| 1.Colleg e of food Science,Yunnan Ag ricultural University ,Kunming ,650201;2.Colleg e of food science, Shang dong ag ricultural university ,Taian 271018;3.Colleg e of Animal science,Yunnan ag ricultural university , Kunming 650201;4.Animal husbandry and veterinary station of Meng hai county ,Xishuang banna 666100 |
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Abstract Through GC,the fatty acids of stewed marinated beef in the test group and the control group are detacted and analysised. The result shows that the content of C18∶2 and C14 in the test group sample is 76.35 percent and 4.33 percent lower than in the control group sample.While the content of C16,C18 and C18∶1 is 17.05 percent,51.53 percent and 84.78 percent higher than in the control group sample.
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2008, Vol. 22 
