한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제24권1호
  • /
  • Pages.92-98
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  • 2008
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

저장온도에 따른 된장 샐러드 드레싱의 항산화성 및 이화학적, 관능적 특성

Antioxidant Activity and Quality Characteristics of Soypaste Salad Dressing Stored at Two Different Temperatures

  • 심현정 (충남대학교 식품영양학과) ;
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 김민희 (충남대학교 식품영양학과) ;
  • 김미연 (충남대학교 식품영양학과) ;
  • 강은영 (충남대학교 식품영양학과) ;
  • 이근종 (충남대학교 식품영양학과) ;
  • 이정희 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Shim, Hyun-Jung (Department of Food and Nutrition, Chungnam National University) ;
  • Shon, Chan-Wok (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Min-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Mi-Yeon (Department of Food and Nutrition, Chungnam National University) ;
  • Kang, Eun-Young (Department of Food and Nutrition, Chungnam National University) ;
  • Lee, Kun-Jong (Department of Food and Nutrition, Chungnam National University) ;
  • Lee, Jeung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
  • 발행 : 2008.02.29
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초록

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

키워드

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