목차

Ⅰ. 서 론 ··································································· 1
Ⅱ. 연 구 사 ······································································ 3
Ⅲ. 재료 및 방법 ································································ 7
1. 머루의 용매별 추출물이 항산화 능력 및 항균 활성에 미치는 영향
1) 실험 재료 ··················································································· 7
2) 실험 설계 ··················································································· 7
3) 머루의 용매별 추출 ······································································ 7
4) 머루의 용매별 총 폴리페놀 함량 분석·············································· 8
5) 머루의 용매별 총 플라보노이드 함량 분석········································ 8
6) 머루의 용매별 항산화능 분석·························································· 8
(1) DPPH 자유기 소거 활성 분석 ····················································· 8
(2) ABTS+ 자유기 소거 활성 분석 ··················································· 9
(3) Ferric reducing antioxidant power(FRAP) 분석 ································· 9
7) 머루의 용매별 항균 활성능 분석····················································· 9
8) 통계처리 ···················································································· 10
2. 머루 열수 추출물의 첨가 수준이 건조-발효소시지의 품질 특성에 미치는 영향
1) 실험 재료 ·················································································· 10
2) 실험 설계··················································································· 10
3) 건조-발효 소시지의 제조 ····························································· 11
4) 건조-발효소시지의 저장 중 pH와 수분 측정····································· 11
5) 건조-발효소시지의 저장 중 육색 측정············································· 11
6) 건조-발효소시지의 저장 중 지방 산화 분석······································ 11
(1) Thiobarbituric acid reaction substances(TBARS) 분석 ························ 11
(2) 과산화물가(peroxide value) 분석 ·················································· 12
7) 건조-발효소시지의 저장 중 단백질 산화 분석··································· 13
(1) Metmyoglobin 함량 분석 ···························································· 13
(2) Carbonyl 함량 분석 ·································································· 13
(3) Thiol 함량 분석 ······································································· 13
8) 건조-발효소시지의 저장 중 전단력(shear force) 분석··························· 14
9) 건조-발효소시지의 저장 중 조직감(TPA) 분석··································· 14
10) 건조-발효소시지의 저장 중 미생물학적 특성 분석···························· 15
11) 건조-발효소시지의 저장 중 관능적 특성 분석·································· 15
12) 통계처리 ··················································································· 15
Ⅳ. 결과 및 고찰 ······························································· 16
1. 머루의 용매별 추출물이 항산화 능력 및 항균 활성에 미치는 영향
1) 머루의 용매별 추출 수율 측정 결과··············································· 16
2) 머루의 용매별 유효물질 분석 결과················································· 16
3) 머루의 용매별 항산화 능력 분석 결과············································· 16
(1) DPPH 자유기 소거 활성 분석 결과 ············································ 16
(2) ABTS+ 자유기 소거 활성 분석 결과 ·········································· 17
(3) Ferric reducing antioxidant power(FRAP) 분석 결과 ························ 17
4) 머루의 용매별 항균 활성 능력 측정 결과········································ 18
2. 머루 열수 추출물의 첨가 수준이 건조-발효소시지의 발효 및 숙성 중 품질 특성에 미치는 영향
1) 건조-발효소시지의 저장 중 pH 측정 결과········································ 23
2) 건조-발효소시지의 저장 중 수분 측정 결과······································ 23
3) 건조-발효소시지의 저장 중 육색 측정 결과······································ 24
4) 건조-발효소시지의 저장 중 지방산화 분석 결과································ 29
(1) Thiobarbituric acid reaction substances(TBARS) 분석 결과 ················ 29
(2) 과산화물가(peroxide value) 분석 결과 ·········································· 29
5) 건조-발효소시지의 저장 중단백질산화 분석 결과······························· 30
(1) Metmyoglobin 함량 분석 결과 ···················································· 30
(2) Carbonyl 함량 분석 결과 ··························································· 30
(3) Thiol 함량 분석 결과 ······························································· 31
6) 건조-발효소시지의 저장 중 전단력 측정 결과··································· 34
7) 건조-발효소시지의 저장 중 조직감(TPA) 측정 결과··························· 34
8) 건조-발효소시지의 저장 중 미생물학적 특성 결과····························· 35
9) 건조-발효소시지의 저장 중 관능적 특성 ········································· 38
참 고 문 헌 ······································································ 40
영 문 초 록 ······································································ 49