표제지
감사의 글
목차
I. 서론 9
II. 재료 및 방법 11
가. 흑마늘의 항산화 실험 11
(1) 실험재료 11
(2) 시료추출 11
(3) 시약 및 기기 11
(4) 실험방법 12
나. 흑마늘 소시지의 기능성 및 저장성 15
(1) 흑마늘 powder를 이용한 소시지 제조 15
(2) 흑마늘 powder를 이용한 소시지의 생리활성 17
III. 결과 및 고찰 20
가. 항산화능 측정 20
(1) 전자공여능 20
(2) superoxide dismutase(SOD) 21
(3) 아질산염 소거능 24
나. 흑마늘 powder를 이용한 소시지의 생리활성 28
(1) pH 측정 28
(2) 수분 변화 29
(3) 보수력 변화 30
(4) 가열감량의 변화 31
(5) 잔존 아질산염 함량변화 32
(6) 색차의 변화 33
(7) 물성 변화 37
(8) 총균수 변화 39
(9) 관능검사 40
IV. 참고문헌 42
초록 46
Abstract 48
Table 1. Sausage formulation 15
Table 2. Change in texture contents of sausage added powder of black garlic during storage at 10℃ and 30℃ 38
Fig. 1. The method of electron donating ability. 12
Fig. 2. The method of superoxide dismutase (SOD)-like activity. 13
Fig. 3. The method of Nitrite scavenging activity. 14
Fig. 4. The manufacturing process of Sausage. 16
Fig. 5. Electron donating ability of the water extracts from black garlic according to concentration. 22
Fig. 6. SOD-like activity of the water extracts from black garlic according to concentration. 23
Fig. 7. Nitrite scavenging ability of the water extracts from black garlic at pH 1.2 according to concentration. 25
Fig. 8. Nitrite scavenging ability of the water extracts from black garlic at pH 3.0 according to concentration. 26
Fig. 9. Nitrite scavenging ability of the water extracts from black garlic at pH 6.0 according to concentration. 27
Fig. 10. Changes of pH on sausage containing black garlic powder during storage at 10℃ and 30℃. 28
Fig. 11. Changes of moisture contents on sausage containing black garlic powder during storage at 10℃ and 30℃. 29
Fig. 12. Changes of water holding capacity on sausage containing black garlic powder during storage at 10℃ and 30℃. 30
Fig. 13. Changes of cooking loss on sausage containing black garlic powder during storage at 10℃ and 30℃. 31
Fig. 14. Changes of residual nitrite contentson sausage containing black garlic powder during storage at 10℃ and 30℃. 32
Fig. 15. Changes of hunter value(L) on sausage containing black garlic powder during storage at 10℃ and 30℃. 34
Fig. 16. Changes of hunter value(a) on sausage containing black garlic powder during storage at 10℃ and 30℃. 35
Fig. 17. Changes of hunter value(b) on sausage containing black garlic powder during storage at 10℃ and 30℃. 36
Fig. 18. Changes of microbial growth on sausage containing black garlic powder during storage at 10℃ and 30℃. 39
Fig. 19. Changes of sensory evaluation (color and flavor) on sausage containing black garlic powder during storage at 10℃ and 30℃. 40
Fig. 20. Changes of sensory evaluation (taste and texture) on sausage containing black garlic powder during storage at 10℃ and 30℃. 41