마요네즈 저장기간에 따른 수상시료의 영향

• 영문명: Effects of water phase products during storage periods of Mayonnaise
• 발행기관: 한국외식경영학회
• 저자명: 김우실(Kim Woo Sile) 이미정(Lee Mi Jung)
• 간행물 정보: 『외식경영연구』5권 2호, 37~55쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.09.30

영문 초록

The characteristics of two types of mayonnaise products, which one of them is available at the market, and the other was made in three kinds of water phase, were examined for their storage time and methods. 1. In keeping in cold storage and room temperature, there was no big color difference according to the storage time, In Lightness, Redness, Yellowness. there was a big difference between two types of mayonnaise products. 2. Rheological characteristics seemed to be related to the storage time. There is a tendency that viscosity is becoming lesser, as the time is longer. The sample having most likely viscosity with the mayonnaise at the market is the mayonnaise produced in prematurity citrus fruit juice. 3. Emulsion activity and emulsion stability of the mayonnaise showed that the mayonnaise used vinegar was the most unstable and the market product was the most stable of the storage methods. 4. Oil droplets of the market product by the light micrographs was not influenced on the storage time and methods. However, the mayonnaises with lemon and vinegar was changed, 5. In sensory evaluation, the mayonnaise at the market was evaluated to be most desirable. The mayonnaise made by prematurity citrus fruit juice was evaluated as the most desirable among others.

목차

Abstract

Ⅰ. 서론

Ⅱ. 실험재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌