본문 바로가기
KERD
논문KCI 등재

단백질원으로 참치자숙액을 첨가한 고추장의 품질 특성

Quality Characteristics of Gochujang with the Addition of Skipjack Cooking Broth as Protein Source

송경빈|강문기
한국식품저장유통학회 (The Korean Society of Food Preservation)|2006.08|Food Science and Preservation|제13권 제4호|pp. 457-464

1

조회

0

다운로드

15

인용

0

참고문헌

주제분류식품과학

초록

단백질원으로 참치자숙액 1, 3, 5%를 원료에 첨가하여 고추장을 제조한 후 이화학적변화를 측정하였다. 숙성 중 고추장의 pH는 참치자숙액 첨가량에 관계없이 감소하였고, 적정산도는 증가하였다. 숙성 30일 후 아미노태질소 함량은 대조구 171.59 mg%에서 참치자숙액 5% 첨가의 경우 191.10 mg%로 증가한 후 감소하였다. 환원당 함량은 모든 시료에 있어서 숙성 30일에 최대치를 보였다가 감소하는 경향을 보였는데 대조구에 비해 참치자숙액 을 첨가한 시료가 높았다. 숙성 중 β-amylase 역가 또한 숙성 30일에 최대치를 보였다가 감소하였다. 유리아미노산 함량은 참치자숙액 첨가량의 증가와 더불어 증가하였다. Hunte L, a, b 값은 고추장의 숙성 중 감소하였으며, 숙성 90일 후 관능검사 결과는 참치자숙액을 첨가한 고추장이 대조구에 비해 관능적으로 우수함을 보였다.

Abstract

To improve the functional properties of Gochujang, different amounts of skipjack cooking broth (1%, 3%, 5%) were added and their physicochemical properties were examined during storage. During fermentation of Gochujang, pH value decreased and titratable acidity increased, regardless of the amount of skipjack cooking broth. Content of amino-nitrogen increased rapidly at 30 day of fermentation from 171.59 mg% for the control to 191.10 mg% for 5% skipjack cooking broth, and then slightly decreased. It increased with the increase of the amount of skipjack cooking broth. Content of reducing sugar had the highest value at 30 day of fermentation, and then slightly decreased. During fermentation, β-amylase activity showed the highest value at 30 day of fermentation, and then slightly decreased. Free amino acid content increased with the increase of skipjack cooking broth amount. Hunter L, a, and b values gradually decreased during fermentation of Gochujang. Based on sensory evaluation of Gochujang after 90 days, Gochujang with the addition of skipjack cooking broth was better than the control in terms of taste, color, flavor, and overall.

참고문헌 (30)

  1. "Effect of traditional and improved Kochujang Koji on quality improvement of traditional. Korean J. Food Sci. Technol. 13", pp.319~327 (1981)
  2. "Change of physicochemical characteristics and development of new quality indices for industry-produced Koji Kochujang. Korean J. Food Sci. Technol.", pp.453~458 (1994)
  3. "Physiological function of Miso. J. brew. Soc. Japan 89", pp.869~872 (1994)
  4. "Characteristic of fermented hot pepper soybean paste prepared by liquid Beni-Koji.", 29, pp.82~89 (1997)
  5. "The brewing of Kochujang from different starch sources. Part I. Proximate component and enzyme activity during Koji preparation. J. Korean Agri. Chem. Soc.", pp.157~165 (1980)
  6. "Composition of fatty acids and alcohols in liquid Koji Kochujang. Korean J. Food Sci. Technol. 16", pp.165~168 (1984)
  7. "Changes in microflora and enzyme activities of traditional Kochujang prepared with a Meju of different fermentation period during aging.", 29, pp.1166~1174 (1997)
  8. "Quality changes of traditional Kochujang prepared with different Meju and red pepper during fermentation.", 30, pp.924~933 (1998)
  9. "Physicochemical characteristics of traditional Kochujang prepared with various raw materials.", 29, pp.907~912 (1997)
  10. "Studies of the quality of Kochujang prepared with grain and flour of glutinous rice. J. Korean Soc. Food Sci. Nutr. 26", pp.595~600 (1986)
  11. "Quality changes of Kochujang made of rice flour and rice starch syrup during aging. J. Korean Soc. Food Sci. Nutr.", 26, pp.23~25 (1994)
  12. "Effects of wheat flour of glutinous rice on quality of Kochujang. J. Korean Agri. Chem. Biotechnol. 29", pp.375~380 (1986)
  13. "Trial manufacture of low-salted Kochujang by the addition of alcohol. Korean J. Food Sci. Technol.", pp.146~154 (1985)
  14. "Studies on the change of composition of sweet potato Kochujang during fermentation. Korean J. Food Sci. Technol.", pp.331~336 (1978)
  15. "Study on the preparation of Kochujang with addition of fruit juices. Korean J. Food Sci. Technol.", pp.98~104 (1993)
  16. "Sensory evaluation and changes in microflora and enzyme activities of red ginseng Kochujang.", 28, pp.766~772 (1999)
  17. "한국의 발효식품.", 서울, pp.53~137 (1986)
  18. "한국의 저장 발효음식 이론과 실제.", pp.63~72 (1997), 신광출판사
  19. "해양수산통계연보.", pp.150~172 (2003), 해양수산부
  20. "Characterization of oyster shucking liquid wastes and their utilization as oyster soup. J. Food Sci. 55", pp.374~378 (1990)
  21. "Characterization and utilization of waste water from oyster processing plants as flavoring agents", 71, pp.477~489 (1998)
  22. "A study of exploiting raw material of seasoning by using fish and shells 1. On composition of seasoning material in cooking by - product. Bull. Korean Fish. Soc.", pp.259~265 (1994)
  23. "Processing of extract powder using Skipjack cooking juice and its taste compounds.", 28, pp.696~701 (1996)
  24. "Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. chem.", 31, pp.426~428 (1953)
  25. "A new method for micro determination of amylase activity by use of amylose as the substrate. J. Biochem.", 41, pp.583~ (1954)
  26. "Change of enzyme activity inKochujang added sea tangle powder during fermentation.", 11, pp.393~399 (2001)
  27. "Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analysis during storage.", 26, pp.588~594 (1997)
  28. "Studies on the microflora and enzymes influencing on Korea Native Kochujang", pp.82~92 (1976)
  29. "Volatile flavor component of traditional and commercial Kochujang. Korean J Food Sci. Technol. 25", pp.494~501 (1993)
  30. "Changes in physicochemical- properties of industry-type Kochujang during storage. Korean J. Food Sci. Technol.", pp.403~410 (1994)

관련 논문AI추천

전통 찹쌀고추장의 이화학적 특성 분석김하윤, 박보람, 박희선, 유선미, 조전호, 한혜민한국외식산업학회 · 한국외식산업학회지2013 · 제9권 제3호단감 분말의 첨가비율을 달리하여 제조한 고추장의 화학적 특성김정연, 은종방, 황수정한국식품저장유통학회 · Food Science and Preservation2011 · 제18권 제5호건조방법에 따른 분말 고추장의 성분변화와 관능적 특성김청규, 오경근, 오만진, 이상덕, 이정석한국식품저장유통학회 · Food Science and Preservation2006 · 제13권 제1호마늘을 첨가한 양념고추장의 저장 중 품질특성강민정, 성낙주, 신정혜, 양승미농업생명과학연구원 · 농업생명과학연구2011 · 제45권 제2호고구마를 이용한 고추장의 숙성 중 이화학적 특성 변화김동한, 박수아한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제4호유산균 발효 다시마(Saccharina japonica) 분말 첨가에 의한 고추장의식품학적 품질 특성 변화김영목, 류대규, 박슬기, 송호수, 이명숙, 장유미한국수산과학회 · 한국수산과학회지2018 · 제51권 제3호

이 간행물의 다른 논문 (9건)

차압예냉 처리가 ‘후지’ 사과의 품질 변화에 미치는 영향최지영, 김상희, 김윤호, 차환수, 박형우pp. 427-431살균조건이 석류농축액의 저장 중 품질특성에 미치는 영향장세영, 정용진, 윤경영pp. 445-449Ascorbic acid 및 Cysteine이 쌀 식빵의 품질에 미치는 영향김선재, 김두운pp. 450-456클로렐라를 첨가한 식빵의 품질특성정창호, 조현제, 심기환pp. 465-471쌀된장 분말을 첨가한 돈가스 소스의 품질특성오문헌, 윤향식, 주선종, 김기식, 김숙종, 김성수pp. 472-476
원문 보기