한컴오피스 
목차
1. 서 론2. 재료 및 방법
3. 결과 및 고찰
4. 요약
본문내용
식품에는 탄수화물, 단백질, 지방, 무기질 등과 같은 생명체의 유지에 매우 중요한 영향을 미치는 많은 영양소가 포함되어 있다(1). 유지는 다른 영양소들보다 많은 에너지를 제공하는 효율적인 농축 에너지원이며(2), 음식의 맛과 풍미를 결정하는 중요한 요소이다(3). 유지는 동물성 유지와 식물성 유지로 구분할 수 있는데(4), 식물성 유지는 일반적으로 불포화 지방산을 많이 함유하고 있다(5). 불포화 지방산은 심혈관계 질환을 예방하는 등(6)의 효과가 있으나 식품을 가공하거나 저장할 때 쉽게 산화·분해되어 유지의 산패를 촉진시키는 작용을 하기도 한다(7). 유지의 산패가 발생하면 식품의 맛과 색깔의 변화를 초래하여 식품의 품질을 저하시키는 요인이 될 수 있어(8) 산패를 방지하는 것은 매우 중요하다.이러한 산패를 측정하는 방법은 과산화물가, TBA가, 요오드가 측정 등 여러 방법(9)이 있다.
참고 자료
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