배당침액을 첨가한 간장소스와 된장소스의 이화학적 특성 및 저장성

Abstract

This study was conducted to investigate the physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar. The commercial possibility of these sauces was investigated by sensory and preference evaluations. First, the sensory evaluation of two different particle sizes of soybean paste sauce (Type Ⅰ, chopped; Type Ⅱ, ground) was performed. The result of sensory and preference evaluations of soybean paste sauce Type Ⅰ was higher than those of soybean paste sauce Type Ⅱ, which the former was used for further analysis. The total polyphenol contents and the 2,2'-azino-bis (3-ethylb enzothiazoline-6-sulfonic acid) (ABTSㆍ+) radical scavenging activities of two sauces were not significantly different (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soy sauce was higher than that of soybean paste sauce Ⅰ(p<0.05). The pH, total bacterial count, saltiness, and hunter’s color values of both sauces were not changed during the whole storage period (60 days). Viscosity of the soybean paste sauce Ⅰ was increased while the viscosity of soy sauce was significantly decreased during the storage periods (p<0.05). From these results, it was suggested that the soy sauce and soybean paste sauce Ⅰ added with pear extract of pear and sugar would be a suitable sauce for smoked duck and meat foods.