지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.12
- 수록면
- 484 - 488 (5page)
이용수
초록· 키워드
오류제보하기
Purpose: This study investigated the question of whether the addition of natural ingredients (pear fermented solution, celery powder, vitamin C) in curing agents may influence antioxidant activities and nutritional characteristics of smoked duck. Methods: Smoked duck samples with general or natural curing agent containing three additive ingredients were examined to determine total polyphenol contents, antioxidant activities, pH, TBARS, and food additives residue (nitrite ion, antioxidant, sodium glutamate). Results: Smoked duck with natural curing agent showed a higher level of total polyphenol content and antioxidant activities than smoked duck using general curing agent (p < 0.05). The pH and TBARS of smoked duck were significantly decreased by the addition of natural curing ingredients compared to those of smoked duck using general curing agent (p < 0.05). The residues of food additives were not detected in smoked duck using natural curing agent. Conclusion: Findings suggest that the addition of pear fermented solution, celery powder, and vitamin C in natural duck curing agent may improve the antioxidant activities and nutritional characteristics of smoked duck and provides health benefits.
목차
ABSTRACT
서론
연구방법
결과 및 고찰
References
참고문헌 (21)
참고문헌 신청
1. [학술지(정기간행물)] - 강근호 / 2006 / 오리고기의 포장방법이 냉장저장 중 육색과 지방 산화에 미치는 영향 / 한국가금학회지 33 (1) : 7 ~ 14
2. [학술지(정기간행물)] - 강근호 / 2013 / 염지제가 훈연오리의 육색 특성에 미치는 영향 / 한국가금학회지 40 (3) : 179 ~ 185
3. [학술지(정기간행물)] - 오재원 / 2010 / 소아알레르기와 식품첨가물 / Allergy Asthma & Respiratory Diseases 20 (4) : 212 ~ 218
4. [기타자료] - Kim YW / 2012 / Producing method of smoked duck containing a sea tangle extract / Republic of Korea patent 10-1139514
5. [기타자료] - Shinchonjayeondock Co., Ltd. / 2010 / Method for manufacturing smoked duck containing curcuma longa using a curing agent and pyroligneous liquid / Republic of Korea patent 10-0948262
2. [학술지(정기간행물)] - 강근호 / 2013 / 염지제가 훈연오리의 육색 특성에 미치는 영향 / 한국가금학회지 40 (3) : 179 ~ 185
3. [학술지(정기간행물)] - 오재원 / 2010 / 소아알레르기와 식품첨가물 / Allergy Asthma & Respiratory Diseases 20 (4) : 212 ~ 218
4. [기타자료] - Kim YW / 2012 / Producing method of smoked duck containing a sea tangle extract / Republic of Korea patent 10-1139514
5. [기타자료] - Shinchonjayeondock Co., Ltd. / 2010 / Method for manufacturing smoked duck containing curcuma longa using a curing agent and pyroligneous liquid / Republic of Korea patent 10-0948262
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2016-594-000962654