Antioxidative Characteristics of Soybean Sauce in Lipid Oxidation Process

양조간장의 항산화작용 및 항산화성 물질에 관한 연구

  • Moon, Gap-Soon (Department of Food and Nutrition, Inje College) ;
  • Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
  • 문갑순 (인제대학 식품영양학과) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1987.12.01

Abstract

Antioxidative characteristics and it's related substances of fermented soybean sauce in lipid oxidation process were studied. Soybean sauce was prepared according to various periods of fermentation, and model systems were made of cooked ground meat with soybean sauce of various levels of combination (1/10,2/10,3/10,4/10,5/10 in system) and various fermentation periods (0,2,4.6 months). During the storage for 5 weeks at $6^{\circ}C$, antioxidative activities of soybean sauce in the systems were increased with the increase of concentration and fermentation period of soybean sauce. And also in the comparison of the antioxidative effect on the compositions of total phenol content, Maillard browning reaction products and free amino acids in the soybean sauces of the various fermentation periods, the browning products were considered as the major antioxidative substances in soybean sauce.

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