인산염과 가스흡수제 첨가를 통한 된장의 褐變進行 抑制에 대한 硏究 = Effect of phosphate gas absorber treatment on the quality of Doenjang during storage

다국어 초록 (Multilingual Abstract)

Browning of commercial Doenjang product during storage and marketing is a main concern in the industry. There have been many studies on the improvement on the quality of Doenjang. In this study, phosphate and gas absorber treatments ware introduced in manufacturing of Doenjang to improve the color of commercial Doenjang.
Doenjang treated with phosphate and gas absorber(sample C), Doenjang treated with phosphate only (sample B), and the control were prepared and their physicochemical and sensory properties were determined during storage at 30℃ for 28 days. Sample C was the best in terms of color as well as sensory evaluation according to panel test, resulting in preventing browning of Doenjang during storage. Sample B was also better than control. These results suggest that commercial production of Doenjang should introduce phosphate and gas absorber treatment to improve the quality of Doenjang and prevent undesirable browning reaction during storage and marketing.

목차 (Table of Contents)

• 목차
• 목차 = ⅰ
• 내용목차 = ⅱ
• 표목차 = ⅲ
• 그림목차 = ⅳ
• Ⅰ. 서론 = 1
• Ⅱ. 재료 및 방법 = 3
• 1. 실험재료 = 3
• 1) 된장의 재료 = 3
• 2) 종국 = 3
• 3) 인산염(phosphate) = 3
• 4) 가스흡수제(gas absorber) = 3
• 2 실험방법 = 4
• 1) 된장의 제조 = 4
• 2) 된장의 저장 = 4
• 3) 일반성분 분석 = 4
• 4) 색도측정 = 6
• 5) 관능검사 = 6
• Ⅲ. 결과 및 고찰 = 8
• 1) 제조된 된장의 일반성분 분석결과 = 8
• ① 수분함량 = 8
• ② pH = 8
• ③ NaCl 함량 = 9
• ④ 아미노태 질소 = 9
• ⑤ 조지방 분석 = 9
• ⑥ 조단백질 분석 = 10
• 2) Hunter 색차계를 이용한 색도 측정 결과 = 19
• ① L-value = 19
• ② a-value = 20
• ③ b-Value = 20
• 3) 된장국의 관능평가 결과에 대한 결과 = 25
• ① 된장국의 색 = 25
• ② 된장국의 짠맛 = 25
• ③ 된장국의 향 = 26
• ④ 된장국의 구수한 맛 = 26
• ⑤ 된장국의 종합적인 맛 = 26
• Ⅳ. 결론 = 32