18F-32 |
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H. GWI JEONG1, S. Dong sun1, K. Jin sook1, and J. Kyung soon2. (1) Rural resources development institute NIAST, RDA, 88-2 Seodun-dong, Kwonsun-khoo, Suwon City, 441-853, Korea, Suwon, 441-853, South Korea, (2) Simbwatda food Co., LTD, Suwon, 441-853, South Korea This research is another achievement for the new development of seasoning sauce using pork's propolis and medicinal herbs on base of scientific experiment. For research, we at first divided the sample manufacturing on condition of medicinal herbs into four samples, which are the formula A (control), the formula B (boiling water extraction, add propolis), the formula C (boiling water extraction, not propolis) and the formula D (pressure extraction, not propolis). Then, we made some sauce used by medicinal herb (18 kinds,) spice and total flavonoid and mix them with soy sauce adding propolis 0.4 % that is 21.8 mg/g. Then, we keep these samples in law temperature storage (4.±1) for 20 days and research them. At the result, we can find that peroxide value (POV) or thiobarbituric acid (TBA) has changed much more that pH as long as storage dates. In particular, in case of change of Volatile Basic Nitrogen (VBN) and preventing the number of microorganism, the formula B has more superior than others. This is, the order is appeared following the formula B, the formula C, the formula A and the formula D. The formula B which added a medicinal herbs and propolis has held in high estimation in case of soft texture, peculiar fragrance, fat-acidification and protein-disjointing inhibitory. Therefore, we can find that the formula B (seasoning sauce added a medicinal herbs and propolis) is more worth than others in case of reserving food and preventing microorganism. It is also better in case of meet's taste with soft and peculiar fragrance as well.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |