Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 19 Issue 2
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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)
Antioxidative Characteristics of Fermented Soybean Paste and Its Extracts on the Lipid Oxidation
지방질의 산화에 대한 된장 및 그 추출물의 항산화 특성
Abstract
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
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