표제지
목차
연구사 7
1. 색소(Pigment) 7
2. 천연 존재 질산염 및 아질산염 8
3. 아질산염의 첨가 목적 및 문제점 11
4. 천연색소 탐색 14
I. 서론 17
II. 재료 및 방법 19
1. 공시재료 19
2. 실험방법 21
2.1. 수분과 조단백질 함량 측정 21
2.2. pH, 휘발성염기태 질소화합물(VBN), 잔존 아질산이온 측정 21
2.3. 육색 측정 22
2.4. 전단가 및 조직적 특성 측정 23
2.5. 관능평가 23
2.6. 통계처리 24
III. 결과 25
1. 수분과 조단백질 함량 25
2. pH, 휘발성염기태 질소화합물(VBN) 및 잔존 아질산이온 25
3. 육색 26
4. 전단가 및 조직적 특성 27
5. 관능적 평가 27
IV. 고찰 36
V. 결론 39
VI. 참고문헌 41
국문초록 50
Abstract 52
Table 1. Formula (%) of sausage 20
Table 2. Proximate composition of sausage containing two different percent of purple sweet potato and its combination with nitrite during 6 weeks of storage at 4℃ 28
Table 3. pH, volatile basic nitrogen (VBN) and residual nitrite of sausage containing two different percent of purple sweet potato and its combination with nitrite during 6 weeks of storage at 4℃ 29
Table 4. CIE L*, a* and b*, whiteness (W), chroma (c), hue (H) and residual nitrite content of sausage containing two different percent of purple sweet potato and its combination with nitrite during 6 weeks of storage at 4℃ 30
Table 5. Shear force and texture properties of sausage containing two different percent of purple sweet potato and its combination with nitrite during 6 weeks of storage at 4℃ 32
Table 6. Sensory evaluation of sausage containing two different percent of purple sweet potato and its combination with nitrite during 6 weeks of storage at 4℃ 34
Fig. 1. Absorption of colored solid. 7
Fig. 2. Generative processes of N-nitrosoamine. 13