황기와 당귀를 첨가한 약선 계육 양념의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 22; no. 3; pp. 350 - 356
• Main Authors: 민성희(Sung Hee Min), 오창환(Chang-Hwan Oh)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2012
• Subjects: 생활과학; Chicken sauce; yaksun; quality characteristics; antioxidant activity
• ISSN: 1225-6781; 2288-8802

The purpose of this study was to make Korean yaksun chicken sauce with milk vetch roots and angelica roots. Four different amounts of angelica roots were added to chicken sauces, and general characteristics were measured. The pH values of sauces increased with decreasing Angelica root content. On the other hand, sugar contents, solid contents, and lightness of sauces decreased with decreasing Angelica root content. In a palatability test, sauces with 1 g and 2 g of angelica roots scored high in color, taste, flavor, and overall acceptability. Microbial cell counts of sauces were not significantly different according to the amount of angelica roots. Further, hydroxyl radical scavenging activities and polyphenol contents of sauces were not significantly different except for those of sauces with 1 g of angelica roots. Lastly, flavonoid contents of sauces significantly decreased with decreasing amount of angelica roots.