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韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.27 no.2, 2012년, pp.193 - 201   피인용횟수: 4
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

딜의 첨가량을 달리한 토마토 소스의 품질특성 및 저장성
Quality Characteristics and Shelf-life of Tomato sauce Prepared by Addition of fresh dill

김장호    (서영대학교 호텔조리학부   ); 유승석    (세종대학교 조리외식경영학과  );
  • 초록

    The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.


  • 주제어

    Tomato sauce .   dill .   sweetness .   salinity .   viscosity .   reducing sugar .   quality characteristics.  

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  • 이 논문을 인용한 문헌 (4)

    1. Kim, Se-Han ; Kong, Suk-Gil ; Park, Dae-Soon 2013. "Quality Characteristics and Sensory Evaluation of Tomato Sauce with Added Perilla Leaf" 한국식품영양학회지 = The Korean journal of food and nutrition, 26(4): 766~771     
    2. Kim, Se-Han ; Kim, Na-Yeon ; Jung, Soon-Hwa 2014. "Quality Characteristics of Tomato Sauce added Freeze Dried Mugwort" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(6): 1006~1013     
    3. Jang, Sang-Jun 2014. "Physicochemical Quality Characteristics of Tomato Sauce Added with Pimpinella brachycarpa" 한국조리학회지 = The Korean journal of culinary research, 20(4): 169~182     
    4. Jun, Kwan-soo ; Choi, Soo-Keun 2015. "Quality Characteristics of Tomato Sauce prepared with Different Quantities of Chili Pepper" 한국조리학회지 = The Korean journal of culinary research, 21(4): 131~144     

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