논문 상세보기
pp.516-521
The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at 10℃. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at 10℃. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.
재료 및 방법
달맞이꽃 발효액의 제조
소스의 제조
소스의 일반 성분 분석
pH, 및 적정산도 측정
미생물수 측정
색도 측정
유리당 측정
DPPH 라디칼 소거능, 지방산패억제능 측정용 시료 조제
DPPH 라디칼 소거능 측정
지방산패 억제효과(TBARS) 측정
관능검사
통계처리
결과 및 고찰
양념소스의 일반성분
소스의 이화학적, 미생물학적 특성
발효액 첨가 양념육 소스의 관능검사
소스의 저장 중 pH 및 산도의 변화
저장 중 미생물의 변화
요 약
References
