한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제19권2호
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- Pages.163-167
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- 1990
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
지방질의 산화에 대한 된장 및 그 추출물의 항산화 특성
Antioxidative Characteristics of Fermented Soybean Paste and Its Extracts on the Lipid Oxidation
초록
Antioxidative effects of soybean paste(SP) on the lipid oxidation were studied with the model systems of ground cooked meat(GCM)-SP or ground cooked fish(GCF)-SF and model systems of linoleic acid mixture(LA)-SP powder (SPP) or LA-SP extract fractions during oxida-tion reaction. SP played a role as an antioxidative substance in the system employed especially in GCM-SP and the antioxidative activity was increased with the increase of SP addition in the system of GCF-SP during storage at 6
키워드