표제지
목차
I. 서론 10
1. 연구의 목적 10
2. 선행연구 및 예비실험 12
II. 이론적 배경 16
1. K-Food의 동향 16
2. 연육작용 17
가. 육류의 연육작용 17
나. 사과의 연육작용 18
3. 크로마토그래피(Chromatography) 19
III. 재료 및 방법 20
1. 실험재료 20
가. 돼지고기 20
나. 간장소스 20
다. 돼지불고기 22
2. 시료 분석 25
가. 간장소스 25
나. 돼지불고기 25
3. 감각평가 31
4. 통계분석 31
IV. 연구결과 33
1. 증량감소율 33
2. 간장소스의 당도, 산도, 염도 34
3. 향미 35
4. 단백질분해효소 39
5. 유리당 39
6. 유리아미노산 41
7. 감각평가 46
V. 고찰 및 결론 52
참고문헌 55
Abstract 62
VI. 부록 65
1. 설문지 65
2. 감각평가표 66
Table 1. The ratio table for soy sauce 21
Table 2. Amino acid analysis conditions using by HPLC 29
Table 3. Standard amino acid used for free amino acid analysis 30
Table 4. Weight reduction rate before and after freeze-drying of meat 33
Table 5. Sweetness, acidity, salinity of soy sauce 34
Table 6. The flavor analysis of pork and pork bulgogi (x10⁴) 36
Table 7. Protease content of pork and pork bulgogi 39
Table 8. Sugar analysis of pork and pork bulgogi 40
Table 9. Amino acid analysis of pork and pork bulgogi 43
Table 10. Statistical analysis of sensory evaluation 47
Fig. 1. Five different types of soy sauce 22
Fig. 2. Five different types of pork bulgogi 23
Fig. 3. Sample preparation for chemical experiments 24
Fig. 4. A Freeze-dryer for sample drying 24
Fig. 5. SPME flow chart for flavor component analysis 27
Fig. 6. Sweetness, acidity, salinity of soy sauce 35
Fig. 7. Diagram of the flavor analysis of pork and pork bulgogi 38
Fig. 8. Sweetness of pork and pork bulgogi with 5 different soy source 41
Fig. 9. Amino acid of pork and pork bulgogi 45
Fig. 10. Amino acid of pork and pork bulgogi 45
Fig. 11-1. Sensory evaluation - Color 48
Fig. 11-2. Sensory evaluation - Smell 48
Fig. 11-3. Sensory evaluation - Chewing 49
Fig. 11-4. Sensory evaluation - Softness 49
Fig. 11-5. Sensory evaluation - Appearance 50
Fig. 11-6. Sensory evaluation - overall preferences 50
Fig. 12. Radial graph of sensory evaluation 51