Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Characteristics of Fermented Soybean Paste and Its Extracts on the Lipid Oxidation

지방질의 산화에 대한 된장 및 그 추출물의 항산화 특성

  • 최홍식 (부산대학교 식품영양학과) ;
  • 박경숙 (부산대학교 식품영양학과) ;
  • 문갑순 (인제대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Published : 1990.04.01
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Abstract

Antioxidative effects of soybean paste(SP) on the lipid oxidation were studied with the model systems of ground cooked meat(GCM)-SP or ground cooked fish(GCF)-SF and model systems of linoleic acid mixture(LA)-SP powder (SPP) or LA-SP extract fractions during oxida-tion reaction. SP played a role as an antioxidative substance in the system employed especially in GCM-SP and the antioxidative activity was increased with the increase of SP addition in the system of GCF-SP during storage at 6$^{\circ}C$ SPP also exhibited some antioxidative activity during the oxidation reaction of LA. the activity was increased as the concentrations of SPP increased in the range from 0.1% to 0.5% Considerable antioxidative activities have been observed in both water soluble and lipid soluble fractions from SP on LA reaction system.

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