표제지
목차
I. 서론 7
II. 재료 및 방법 11
1. 재료 11
2. 추출물의 제조 11
3. 표고버섯 균사체의 항암성 실험 11
1) 실험 재료 11
2) 실험 동물 12
3) 암세포 12
4) Solid form S-180의 성장저지 실험 12
5) Ascites form S-180의 수명연장 실험 13
4. 표고버섯 균사체의 항산화성 평가 13
1) Oil emulsion 조제 13
2) Thiobarbituric acid reactive substances(TBARS)측정 13
3) 전자공여능 측정 14
4) Superoxide dismutase(SOD) 유사활성 측정 14
5) 항균성 14
5. 통계처리 15
6. 제품의 배합비율 및 제조공정 15
1) 완자 제품의 배합비율 15
2) 완자 제품의 제조공정 17
3) 소시지 제품의 배합비율 18
4) 조직대두단백소시지 제품의 제조공정 20
7. 저장기간에 따른 제품의 품질 평가 21
1) Thiobarbituric acid reactive substances(TBARS)측정 21
2) 휘발성 염기태 질소(Volatile basic nitrogen, VBN) 측정 21
3) 제품의 유화안정성 측정 22
4) 총균수 측정 22
5) 관능검사 22
8. 통계처리 22
III. 결과 및 고찰 23
1. 표고버섯 균사체 추출물의 항암성, 항산화성 및 항균력 평가 23
1) 표고버섯 균사체 추출물의 항암성 23
2) 표고버섯 균사체 추출물의 항산화성 25
3) 표고버섯 균사체 추출물의 항균력 32
2. 저장기간별 표고버섯 균사체 추출물 첨가 유무에 따른 제품의 평가 33
1) 완자제품의 평가 33
2) 소시지제품의 평가 49
IV. 참고문헌 64
V. 초록 66
Abstract 68
Table 1. Composition of meat ball products 16
Table 2. Composition of sausage products 19
Table 3. Effects of oral administration of CON, LEMA and LEMM on life span of BALB/C mice. 23
Table 4. Effects of oral administration of CON, LEMA and LEMM on the growth of soild form of tumor induced by sarcoma 180 in ICR mice. 24
Table 5. Antibacterial activity of hot water extract from Lentinus edoes mycelium 32
Table 6. Emulsion stability of sausage added to Lentinus edoes mycelium 55
Fig. 1. The manufacturing process of meat ball added to Lentinus edoes mycelium, chicken meat and texturized soy protein. 17
Fig. 2. The manufacturing process of sausage added to Lentinus edoes mycelium and texturized soy protein. 20
Fig. 3. Effects of Lentinus edoes mycelium on linseed oil oxidation. 25
Fig. 4. Effects of Lentinus edoes mycelium on fish oil oxidation. 26
Fig. 5. Effects of Lentinus edoes mycelium on linseed oil oxidation reacted with Fe2+ ion.(이미지참조) 27
Fig. 6. Effects of Lentinus edoes mycelium on fish oil oxidation reacted with Fe2+ ion.(이미지참조) 28
Fig. 7. Changes of electron donating ability on Lentinus edoes mycelium before heating and after heating. 29
Fig. 8. Changes of SOD-like ability on Lentinus edoes mycelium before heating and after heating. 30
Fig. 9. Electron donating ability of Lentinus edoes mycelium according to extracts solvent. 31
Fig. 10. Thiobarbituric acid reactive substance of meat ball with Lentinus edoes mycelium according to storage times. 34
Fig. 11. Thiobarbituric acid reactive substance of meat ball without Lentinus edoes mycelium according to storage times. 36
Fig. 12. Volatile basic nitrogen of meat ball with Lentinus edoes mycelium according to storage times. 37
Fig. 13. Volatile basic nitrogen of meat ball without Lentinus edoes mycelium according to storage times. 38
Fig. 14. Total bacterial counts of meat ball with Lentinus edoes mycelium according to storage times. 39
Fig. 15. Total bacterial counts of meat ball without Lentinus edoes mycelium according to storage times. 40
Fig. 16. Sensory evaluation of meat ball with Lentinus edoes mycelium according to storage times. 41
Fig. 17. Sensory evaluation of meat ball without Lentinus edoes mycelium according to storage times. 42
Fig. 18. Sensory evaluation of meat ball with Lentinus edoes mycelium according to storage times. 43
Fig. 19. Sensory evaluation of meat ball without Lentinus edoes mycelium according to storage times. 44
Fig. 20. Sensory evaluation of meat ball with Lentinus edoes mycelium according to storage times. 45
Fig. 21. Sensory evaluation of meat ball without Lentinus edoes mycelium according to storage times. 46
Fig. 22. Sensory evaluation of meat ball with Lentinus edoes mycelium according to storage times. 47
Fig. 23. Sensory evaluation of meat ball without Lentinus edoes mycelium according to storage times. 48
Fig. 24. Thiobarbituric acid reactive substance of sausage with Lentinus edoes mycelium according to storage times. 49
Fig. 25. Thiobarbituric acid reactive substance of sausage without Lentinus edoes mycelium according to storage times. 50
Fig. 26. Volatile basic nitrogen of sausage with Lentinus edoes mycelium according to storage times. 51
Fig. 27. Volatile basic nitrogen of sausage without Lentinus edoes mycelium according to storage times. 52
Fig. 28. Total bacterial counts of sausage with Lentinus edoes mycelium according to storage times. 53
Fig. 29. Total bacterial counts of sausage without Lentinus edoes mycelium according to storage times. 54
Fig. 30. Sensory evaluation of sausage with Lentinus edoes mycelium according to storage times. 56
Fig. 31. Sensory evaluation of sausage without Lentinus edoes mycelium according to storage times. 57
Fig. 32. Sensory evaluation of sausage with Lentinus edoes mycelium according to storage times. 58
Fig. 33. Sensory evaluation of sausage without Lentinus edoes mycelium according to storage times. 59
Fig. 34. Sensory evaluation of sausage with Lentinus edoes mycelium according to storage times. 60
Fig. 35. Sensory evaluation of sausage without Lentinus edoes mycelium according to storage times. 61
Fig. 36. Sensory evaluation of sausage with Lentinus edoes mycelium according to storage times. 62
Fig. 37. Sensory evaluation of sausage without Lentinus edoes mycelium according to storage times. 63