표제지
목차
국문초록 10
I. 서론 14
II. 재료 및 방법 18
1. 실험 재료 18
2. 소스의 제조 18
2.1. 청국장 스톡의 제조 18
2.2. 육류스톡 제조 19
2.3. 브라운소스 제조 20
3. 소스의 저장 21
4. 소스 추출액의 제조 21
5. 실험방법 21
5.1. 퍼짐성 21
5.2. 점도 22
5.3. 색도 22
5.4. 탁도 22
5.5. 조단백 및 조지방 23
5.6. pH 및 산도 23
5.7. 환원당 23
5.8. 산가 24
5.9. TBA가 24
5.10. ABTs 라디칼 소거활성 25
5.11. FRAP 법에 의한 환원력 측정 26
5.12. β-Carotenine linoleic acid 반응계에서 항산화 활성 27
6. 통계분석 28
III. 결과 및 고찰 29
1. 스톡의 분석 29
1.1. 화학적 특성 분석 29
1.2. 항산화활성 30
2. 소스의 품질특성 32
2.1. 조지방 및 조단백 함량 32
2.2. 색도 32
2.3. 점도 35
2.4. 탁도 37
2.5. 퍼짐성 39
2.6. pH 40
2.7. 산도 42
2.8. 환원당 44
2.9. 산가 46
2.10. TBA가 변화 48
2.11. ABTs 항산화활성 변화 50
2.12. FRAP 변화 53
2.13. β-Carotene linoleic acid 항산화 활성 변화 55
IV. 참고문헌 57
ABSTRACT 63
Table 1. Formula of brown sauce prepared with different stock 20
Table 2. Chemical characteristics of stock prepared from cheonggukjang and meat 30
Table 3. Antioxidant activity of stock prepared from cheonggukjang and meat 31
Table 4. Crude fat and protein of sauce prepared from cheonggukjang and meat 32
Table 5. Changes on Hunter color value of brown sauce prepared with cheonggukjang and meat stock 34
Table 6. Changes on viscosity of brown sauce prepared with cheonggukjang and meat stock 36
Table 7. Changes on turbidity of brown sauce prepared with cheonggukjang and meat stock 38
Table 8. Changes on spreadability of brown sauce prepared with cheonggukjang and meat stock 39
Table 9. Changes on pH of brown sauce prepared with cheonggukjang and meat stock 42
Table 10. Changes on acidity of brown sauce prepared with cheonggukjang and meat stock 43
Table 11. Changes on reducing sugar of brown sauce prepared with cheonggukjang and meat stock 45
Table 12. Changes on acid value of brown sauce prepared with cheonggukjang and meat stock 47
Table 13. Changes on TBA value of brown sauce prepared with cheonggukjang and meat stock 49
Table 14. Changes in ABTs radical scavenging activity of brown sauce prepared with cheonggukjang and meat stock 52
Table 15. Changes in FRAP of brown sauce prepared with cheonggukjang and meat stock 54
Table 16. Changes in β-carotene blanch protect activity of brown sauce prepared with cheonggukjang and meat stock 56
Fig. 1. Calibration curve of glucose for reducing sugar 24
Fig. 2. Calibration curve of TEP for TBA 25
Fig. 3. Calibration curve of ferrous sulfate for FRAP 27