융합정보논문지 (Journal of Convergence for Information Technology)

중소기업융합학회 (Convergence Society for SMB)
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토복령 추출물 첨가로 인한 돼지갈비 소스의 품질 특성

Quality Characteristics of Pork Kalbi Sauce Added with Smilax china L. Extract during Storage

  • 안정좌 (중원대학교 식품공학과)
  • Ahn, Joungjwa (Department of Food Science and Technology, Jungwon University)
  • 투고 : 2019.10.28
  • 심사 : 2019.12.20
  • 발행 : 2019.12.28
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초록

본 연구는 토복령 추출물의 항산화 활성 및 저장성 증진 가능성을 보고자 돼지 갈비소스의 5주간의 품질변화를 조사하였다. 저장 4주째에 총 균수는 대조군과 0.25% 첨가군에서 0.5%와 0.75% 첨가군에 비해 높은 수치를 나타내어, 토복령 추출물 첨가량이 많아질수록 총 균수는 낮아짐을 알 수 있었다. DPPH 라디컬 소거 활성은 첨가량이 많아질수록 증가하였으며, 토복령 추출물 0.75% 첨가군은 유의적으로 높은 소거 활성을 나타내었다(p<0.05). 또한, 토복령 추출물 첨가량이 증가할수록 TBARS는 낮아졌으며, 0.5%와 0.75% 첨가군은 유의적으로 낮은 수치를 보였다(p<0.05). 본 실험 결과로 토복령 추출물의 항산화 활성을 통한 기능성 향상과 항균 효과에 의한 저장성 강화로 식품 첨가 보존제로서의 개발 가능성이 있을 것으로 사료된다.

The present study was designed to study the antioxidant activity and physicochemical and microbiological characteristics of Pork Kalbi sauce added with Smilax china L. extract(0%, 0.25%, 0.5% and 0.75%) for 5 weeks. Total microbial counts were slightly higher in control and 0.25%-added group, therefore, more addition of Smilax china L. extract lowered total microbial counts. Alpha-diphenyl-β-picrylhydrazyl(DPPH) radical scavenging activity was significantly higher in 0.75%-added group compared to those in others(p<0.05). Also, thiobarbituric acid reactive substances(TBARS) was significantly lower in 0.5% and 0.75%-added groups compared to others(p<0.05). These results indicated that Smilax china L. extract addition increased the antioxidant activity of Pork Kalbi sauce and could improve the shelf-life during storage.

키워드

참고문헌

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