감초 추출물을 첨가한 양념 치킨 소스의미생물 및 항산화성
Changes in viable bacterial cell counts and Antioxidant of Spice Chicken Sauce Added Licorice Extract
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This study is intended to measure the Microbe and Antioxidant in the Storage of Seasoned Chicken Sauce with different added volume of licorice extract in a way of contributing to the improved quality and storage of the seasoned chicken sauce that are added with the licorice that has excellent physiological function and antioxidant. The total number of bacteria measuring the seasoned chicken sauce that added the licorice extract, kept at the temperature of 5℃ for 60 days with the interval of 15 days in 60 days had no bacteria for each contrasting group for up to 15 days and the participating group for 30 ~ 60 days, and the scope of specimen that detected any bacteria was 1.0×101~1.6×103CFU/g, and it demonstrated the tendency of controlling the bacteria breeding in general for the specimen that added the licorice extract when compared with the contrast group. During the refrigerated storage period, the enzyme and fungus for each specimen did not have the nzyme and fungus up to 45 days for the contrast group that is the group without adding any licorice extract, and on the 60th day, it was 4.0×101CFU/g, and in addition, the additive group with 1g of licorice extract had 1.0×101CFU/g on 60th day, and other additive groups did not have the enzyme and fungus. The content of the DPPH radical elimination ability was in the range of 9.58~16.28%, and the content of the DPPH radical elimination ability increased with the additive volume of the licorice extract increasing, and the scope of the ABTS radical elimination ability was 6.24~15.37% while the content of the ABTS radical elimination ability displayed the tendency to increase following the increase in the additive volume of the licorice extract.
Abstract
This study is intended to measure the Microbe and Antioxidant in the Storage of Seasoned Chicken Sauce with different added volume of licorice extract in a way of contributing to the improved quality and storage of the seasoned chicken sauce that are added with the licorice that has excellent physiological function and antioxidant. The total number of bacteria measuring the seasoned chicken sauce that added the licorice extract, kept at the temperature of 5℃ for 60 days with the interval of 15 days in 60 days had no bacteria for each contrasting group for up to 15 days and the participating group for 30 ~ 60 days, and the scope of specimen that detected any bacteria was 1.0×101~1.6×103CFU/g, and it demonstrated the tendency of controlling the bacteria breeding in general for the specimen that added the licorice extract when compared with the contrast group. During the refrigerated storage period, the enzyme and fungus for each specimen did not have the nzyme and fungus up to 45 days for the contrast group that is the group without adding any licorice extract, and on the 60th day, it was 4.0×101CFU/g, and in addition, the additive group with 1g of licorice extract had 1.0×101CFU/g on 60th day, and other additive groups did not have the enzyme and fungus. The content of the DPPH radical elimination ability was in the range of 9.58~16.28%, and the content of the DPPH radical elimination ability increased with the additive volume of the licorice extract increasing, and the scope of the ABTS radical elimination ability was 6.24~15.37% while the content of the ABTS radical elimination ability displayed the tendency to increase following the increase in the additive volume of the licorice extract.
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