[논문]유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화

서영란; 김성훈; 송호수

doi:10.5657/kfas.2018.0477

유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화
Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria 원문보기

한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.51 no.5, 2018년, pp.477 - 490

서영란 (영산대학교 관광대학원 조리예술전공) , 김성훈 (영산대학교 동양조리학과) , 송호수 (영산대학교 서양조리학과)

Abstract ▼ AI-Helper

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

주제어

표/그림 (13)

표 Table 1. The mixture ratio of Doenjang containing fermented sea tangle Saccharina japonica extract
표 Table 2. Changes in physicochemical composition of Doenjang added fermented Saccharina japonica extract during ripening periods
표 Table 3. Change on pH and acid level of Doenjang added fermented Saccharina japonica extract during ripening periods
표 Table 4. Change on salinity of Doenjang added fermented Saccharina japonica extract during ripening periods
표 Table 5. Change on amino nitrogen content of Doenjang added fermented Saccharina japonica extract during ripening periods
표 Table 6. Change of color value of Doenjang added fermented Saccharina japonica extract during ripening periods
그림 Fig. 1. Changes in total phenol contents of Doenjang added fermented Saccharina japonica extract during ripening periods. GAE, Gallic acid equivalents. 0%, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; 1% Doenjang added with 1% S. japonica; 3% Doenjang added with 3% S. japonica. ^a-cMeans with different superscript in the same column are significantly different at P<0.05. ^A-CMeans with different superscript in the same row are significantly different at P<0.05.
표 Table 7. Change of cell counts of Doenjang added fermented Saccharina japonica extract during ripening periods
그림 Fig. 2. Changes in total flavonoid contents of Doenjang added fermented Saccharina japonica extract during ripening periods. 0%, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; 1% Doenjang added with 1% S. japonica; 3% Doenjang added with 3% S. japonica. ^a-cMeans with different superscript in the same column are signifi-cantly different at P<0.05. ^A-CMeans with different superscript in the same row are significantly different at P<0.05.
그림 Fig. 3. Changes in the DPPH radical scavenging of Doenjang fermented Saccharina japonica extract during ripening periods. DPPH, 2,2'-diphenyl-1-picrylhydrazyl. 0%, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; 1% Doenjang added with 1% S. japonica; 3% Doenjang added with 3% S. japonica. ^a-cMeans with different superscript in the same column are significantly different at P<0.05. ^A-CMeans with different superscript in the same row are significantly different at P<0.05.
그림 Fig. 4. Changes in the ABTS radical scavenging of Doenjang added fermented Saccharina japonica extract during ripening periods. ABTS, 2, 2'-azinodi [3-ethlbenzthiazolne-6-sulfonic acid]. 0%, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. ja-ponica; 0.5% Doenjang added with 0.5% S. japonica; 1% Doenjang added with 1% S. japonica; 3% Doenjang added with 3% S. japonica. ^a-cMeans with different superscript in the same column are significantly different at P<0.05. ^A-CMeans with different superscript in the same row are significantly different at P<0.05.
표 Table 8. Sensory characteristics of Doenjang added fermented Saccharina japonica extract
표 Table 9. Changes of free amino acids of Doenjang added ferment-ed Saccharina japonica extract. (mg/100 g)

질의응답

핵심어	질문	논문에서 추출한 답변
	다시마란 무엇인가?	다시마(sea tangle Saccharina japonica)는 갈조류에 속하는 해조류로 천연 정미성분인 글루탐산(glutamic acid) 및 아스파르트산(aspartic acid) 등 다량의 아미노산을 함유하고 있어 오랫동안 식재료로 사용되어 왔다. 또한, 단백질과 지질 함량이 낮으며 체내 대사활동에 관여하는 비타민과 무기질(Lee and Sung.
	FSP 첨가 농도 및 숙성 기간에 따른 된장의 미생물 총균수 변화 추이는?	96-8.49 log CFU/g으로 나타났으며, FSP 첨가 농도에 따른 유의적인 차이는 없었으며, 숙성 기간이 길어지며 지속적으로 총균수가 감소하여, 숙성 12주에 6.75-6.93 log CFU/g로 제조 직후보다 약 1-2 log 수준 감소한 것으로 나타났으나 유의적인 차이는 없었다. 유산균수는 제조 직후 7.
	유산균 발효 다시마 추출물인 FSP 첨가구 된장의 숙성 기간에 따른 pH 변화는?	61로 나타났다. 숙성 초기에는 대조구와 큰 차이가 없었으나 숙성 기간이 증가함에 따라 pH가 감소하는 경향을 보였다. 특히 숙성 8주차에서 pH가 크게 감소한 것으로 나타났으며, 숙성 12주차에서 4.77-5.38로 나타났다. 이러한 결과는 재래 된장의 pH범위가 5.

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저자의 다른 논문 :

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