논문 상세보기
pp.329-335
스피루리나 첨가 저지방 샐러드 드레싱을 또는 에서 저장하면서 품질 특성을 분석하였다. 드레싱의 점도는 저장 2주후부터 저장기간이 경과됨에 따라 감소하였으며, 저장온도에 따른 차이는 없었다. 유화안정성은 제조직후의 에서 저장기간이 경과됨에 따라 감소하여 저장 8주후에는 정도 감소하였으며, 저장 온도에 따른 유의적인 차이는 없었다. 지방구의 입자 크기는 저장 30일까지는 제조직후에 비하여 큰 차이가 없었으나 저장75일 후에는 가장 작은 크기인 는
Storage quality characteristics of low fat salad dressing with spirulina() was evaluated. After 2 wks of storage, viscosity decreased according to the prolonged storage time. After 8 wks storage, emulsion stability decreased to , which was of freshly made dressing. The fat globule size distribution was not different from that of control until one month of storage, but after 75 days of storage, the fat globule size distribution pattern changed into the increase of larger size(: for control, for 75 days of storage). Hunter color of L value decreased, whereas a and b value increased according to the prolonged storage time. TBARS value at 8 wks of storage was increased upto for storage at and for storage at . Antioxidant activity of salad dressing decreased according to the storage temperature and time: values of DPPH radical scavenging activity of 8 wk storage was 157.4 mg/mL at and 194.6 mg/mL at . Total microbial number of salad dressing was increase to 7.9 log(CFU/mL), but E. coli was not detected Based on present condition, low temperature storage was favorable for better quality of spirulina salad dressing.
