Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Antioxidative Effect of Seasoning on the Lipid Oxidation of BULGOGI Cooked Meat

우육지방질의 변화에 미치는 불고기 조미료의 항산화작용에 관한 연구

  • Shin, Duk-Kue (Dept, of Food and Nutrition, College of Science Myong Ji University) ;
  • Lee, Yong-Ock (Dept, of Food and Nutrition, College of Science Myong Ji University)
  • 신덕규 (명지대학교 이과대학 식품영양학과) ;
  • 이용억 (명지대학교 이과대학 식품영양학과)
  • Published : 1990.11.30
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Abstract

The study was observed that anti oxidation effect of each and mutual relation on BULGOGI seasoning in Fore shank and Ribs. Each antioxidation effect were appeared to higher in suger, pear juice, soya souce, clean wine, sesamed oil, green onion, toeasted sesamed powder, black pepper, garlic im seasoned immidiately. Soya souce was revealed to higher effect anti oxidation in storaged beef among 30 minuit after seasoned. In storaged sample among 9 hour after seasoned was showed to higher effect in soya souce & galic. Mutual relation of two seasoning in BULGOGI seasoning were revealed to higher effect in mixture of green onion & galic.

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