Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 6
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- Pages.537-542
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- 1987
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- 0367-6293(pISSN)
Antioxidative Characteristics of Soybean Sauce in Lipid Oxidation Process
양조간장의 항산화작용 및 항산화성 물질에 관한 연구
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Moon, Gap-Soon
(Department of Food and Nutrition, Inje College) ;
- Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
- Published : 1987.12.01
Abstract
Antioxidative characteristics and it's related substances of fermented soybean sauce in lipid oxidation process were studied. Soybean sauce was prepared according to various periods of fermentation, and model systems were made of cooked ground meat with soybean sauce of various levels of combination (1/10,2/10,3/10,4/10,5/10 in system) and various fermentation periods (0,2,4.6 months). During the storage for 5 weeks at
가열우육과 양조간장의 model system을 조제한 후
Keywords