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논문 상세정보

단백질원으로 참치자숙액을 첨가한 고추장의 품질 특성

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

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 참치자숙액을 첨가한 시료가 높았다. 숙성 중 $\beta-amylase$ 역가 또한 숙성 30일에 최대치를 보였다가 감소하였다. 유리아미노산 함량은 참치 자숙액 첨가량의 증가와 더불어 증가하였다. Hunte L, a, b 간은 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 amount of skipjack cooking broth (l%, 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, $\beta-amylase$ 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.

저자의 다른 논문

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이 논문을 인용한 문헌 (6)

  1. Jeong, Yong-Jin ; Seo, Ji-Hyung ; Cho, Hye-Sim 2007. "Quality Characteristics of Kochujang Prepared with Commercial Protease" 한국식품영양학회지 = The Korean journal of food and nutrition, 20(4): 378~383 
  2. Lee, Hee-Sub ; Kim, Hyun-Joo ; Choi, Jong-Il ; Kim, Jae-Hun ; Kim, Jin-Gyu ; Chun, Byung-Soo ; Ahn, Dong-Hyun ; Chung, Young-Jin ; Kim, Yeung-Ji ; Byun, Myung-Woo ; Lee, Ju-Woon 2008. "Antioxidant Activity of the Ethanol Extract from Cooking Drips of Thunnus thynnus by Gamma Irradiation" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(6): 810~814 
  3. Song, Ho-Su ; Kim, Young-Mog ; Lee, Keun-Tai 2008. "Antioxidant and Anticancer Activities of Traditional Kochujang Added with Garlic Porridge" 생명과학회지 = Journal of life science, 18(8): 1140~1146 
  4. Choi, Soo-Keun ; Shin, Kyung-Eun ; Jung, Hyeon-A ; Park, Mi-Lan 2010. "Quality Characteristics of Kochujang Prepared with Soy Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(5): 759~768 
  5. Shin, Kyung-Eun ; Choi, Soo-Keun 2011. "Study on the Development of Short-term Green Gochujang using Chengyang Green Pepper Powder and Meju Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 21(6): 844~852 
  6. Seo, Jae-Sil ; Park, In-Duck 2014. "Quality Properties of Barley Kochujang Added wih Germinated Barley Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 29(2): 187~194 

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