우육지방질의 변화에 미치는 불고기 조미료의 항산화작용에 관한 연구

• 영문명: Antioxidative Effect of Seasoning on the Lipid Oxidation of BULGOGI Cooked Meat
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 신덕규(Shin Duk kue) 이용억(Lee Yong Ock)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제7권 제2호, 75~81쪽, 전체 7쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1990.11.30

영문 초록

The study was observed that anti oxidation effect of each and mutual relation on BULGOGI seasoning in Fore shank and Ribs. Each antioxidation effect were appeared to higher in suger, pear juice, soya souce, clean wine, sesamed oil, green onion, toeasted sesamed powder, black pepper, garlic im seasoned immidiately. Soya souce was revealed to higher effect anti oxidation in storaged beef among 30 minuit after seasoned. In storaged sample among 9 hour after seasoned was showed to higher effect in soya souce & galic. Mutual relation of two seasoning in BULGOGI seasoning were revealed to higher effect in mixture of green onion & galic.

목차

ABSTRACT

I. 서론

II. 재료 및 실험방법

III. 실험결과 및 고찰

IV. 요약

문헌