Abstract
The principal objective of this study was to assess the storage characteristics of the maejakgwa to which herb extracts had been added. Moisture was highest in the rosemary sample, and significantly so. Ash and crude fat levels were highest to a significant degree in the olive and rosemary samples. Crude protein was shown to be significantly high in the rosemary and lavender samples. With regard to our mineral analysis, the rosemary sample evidenced the highest mineral levels, at 1,143.6 mg/100g. In the case of rosemary, lavender, thyme, lemon balm and olive-added samples, the Ca, K and P contents were found to be the highest. A total of 16 amino acids was detected. The rosemary sample had the highest levels, at 9,897.8 mg/100g. With regard to free sugar content, glucose, fructose and sucrose levels were significantly higher. As the result of our measurements of the storage period. However, the rising tendency resulted in a significant difference observed 6 days later. When we assessed changes according to the quantity of herbs added, the acid value was shown to be significantly lower in the group with a 2% addition than in the control, which suggested that the storage characteristics in herbs could be enhanced. With regard to the change in TBA, according to the passage of the storage period, the TBA value increased significantly in all the groups with added herbs. When we assessed the changes according to the amount of herbs added, much lower values were observed in the group with addition than the control, which suggests that the storage characteristics could be enhanced by the addition of herbs. In particular, a high level of anti-oxidative activity was observed in the group to which 2% herbs had been added.
