표제지
목차
I. 서론 3
II. 재료 및 방법 5
1. 실험 재료 5
2. 추출물 제조 5
3. 레몬과 박하 추출물의 기능성 측정 6
1) 전자 공여능 측정 6
2) SOD 유사활성 측정 7
3) 아질산염소거능 측정 7
4) 총 폴리페놀과 및 총 플라보노이드 함량 측정 7
4. 연어 제조 8
1) 연어의 추출물 처리 8
5. 연어의 품질 특성 조사 9
1) 수분 함량 측정 9
2) pH 및 적정 산도 측정 9
3) 휘발성 염기 질소 측정 9
4) 색도 측정 9
5) 물성 측정 10
6) 총 균수 측정 10
7) 관능 검사 10
8) 통계처리 10
III. 결과 및 고찰 11
1. 레몬과 박하 추출물의 기능성 평가 11
1) 추출물의 전자공여능(Electron donating ability) 11
2) 추출물의 SOD(Superoxide dismutase) 유사활성 13
3) 추출물의 아질산염소거능(Nitrite scavenging ability) 15
4) 추출물의 총 폴리페놀과 총 플라보노이드 함량 17
2. 저장 기간에 따른 연어의 품질 특성 18
1) 수분 함량 변화 18
2) pH 및 적정 산도 변화 21
3) 휘발성 염기질소의 변화 24
4) 색도 변화 27
5) 물성 변화 31
6) 총 균수의 변화 36
7) 관능 검사 38
IV. 요약 40
V. 참고문헌 42
국문초록 47
Abstract 49
Table 1. Contents of polyphenol or flavonoid in lemon or mint extracts 18
Table 2. Changes on the moisture content of treated with hot-water extracts form lemon or mint Salmons during storage at 4℃ 20
Table 3. Changes on the moisture content of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 20
Table 4. Changes on the pH of treated with hot-water extracts from lemon or mint Salmons during storage at 4℃ 22
Table 5. Changes on the pH of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 22
Table 6. Changes on the titratable acidity of treated with hot-water extracts from lemon or mint Salmons during storage at 4℃ 24
Table 7. Changes on the titratable acidity of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 24
Table 8. Changes on the volatile basic nitrogen(VBN) of treated with hot-water extracts from lemon or mint Salmons during storage at 4℃ 26
Table 9. Changes on the volatile basic nitrogen(VBN) of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 27
Table 10. Changes on the Hunter`s value of treated with hot-water extracts from lemon or mint Salmons during storage at 4℃ 29
Table 11. Changes on the Hunter`s value of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 30
Table 12. Changes on the hardness of treated with hot-water extracts from lemon or mint Salmons during storage at 4℃ 32
Table 13. Changes on the hardness of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 32
Table 14. Changes on the gumminess of treated with hot-water extracts from lemon or mint Salmons during storage at 4℃ 34
Table 15. Changes on the gumminess of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 34
Table 16. Changes on the viscosity of treated with hot-water extracts from lemon or mint Salmons during storage at 4℃ 35
Table 17. Changes on the viscosity of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 36
Table 18. Changes on the total viable cells of treated with hot-water extracts from lemon or mint Salmons during storage at 4℃ 37
Table 19. Changes on the total viable cells of treated with hot-water extracts from lemon or mint Salmons during storage at 20℃ 38
Fig. 1. Extraction method of sample extracts. 6
Fig. 2. Processing methods of treated with hot-water extracts from lemon or mint salmons. 8
Fig. 3. Electron donating ability of hot water extracts from lemon or mint 12
Fig. 4. Electron donating ability of ethanol extracts from lemon or mint 13
Fig. 5. SOD like activity of hot water extracts from lemon or mint 14
Fig. 6. SOD like activity of ethanol extracts from lemon or mint 15
Fig. 7. Nitrite scavenging ability of hot-water extracts form lemon or mint at pH 1.2 16
Fig. 8. Nitrite scavenging ability of ethanol extracts from lemon or mint at pH 1.2. 17
Fig. 9. QDA profile of treated with hot-water extracts from lemon or mint Salmons. 39
Fig. 10. QDA profile of treated with hot-water extracts from lemon or mint Salmons. 39