[논문]누룩의 protease 활성이 멸치액젓의 품질에 미치는 영향

이명해; 정인학; 정석태; 장윤희

doi:10.9721/kjfst.2021.53.3.356

누룩의 protease 활성이 멸치액젓의 품질에 미치는 영향
Effect of Nuruk protease activity on the quality of anchovy sauce 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.3, 2021년, pp.356 - 363

이명해 (명지대학교 대학교 대학원 식품영양학과) , 정인학 (강릉원주대학교 해양식품공학과) , 정석태 (농촌진흥청 국립농업과학원 농식품자원부) , 장윤희 (명지대학교 대학교 대학원 식품영양학과)

초록
AI-Helper

본 연구는 멸치액젓 고유의 풍미를 유지하되 비린내를 줄이고 발효속도를 향상시키기 위한 방법으로, 재래식 액젓 제조 시에도 손쉽게 이용할 수 있으며 우리 조상들이 이용한 방법을 응용하고자 시중의 재래식 누룩 3종과 개량식 누룩 2종을 멸치액젓에 첨가하여 누룩 첨가 멸치액젓의 품질특성을 분석하였으며 그 결과는 다음과 같다. 누룩의 protease 활성은 누룩 C가 모든 시료 중에서 가장 높은 활성도를 보였다. pH와 총산도의 변화는 발효 기간의 경과에 따라 pH가 처음 15일까지는 급격히 낮아지다가 경시적으로 낮아졌으며, 총산도는 pH 변화의 추세에 따라 높아졌다. 아미노산성 질소의 함량은 발효 초기 15일 동안 급격히 증가하다가 그 이후에는 경시적으로 증가하였으며, 발효 60일에 Fs-C가 대조구와 유의성에 있어 차이를 나타내지는 않았지만 1292±14.9 mg% 로 가장 높은 함량을 나타냈다. 휘발성염기질소 함량은 여러 가지 잡균의 번식이 많은 재래누룩에서 대체로 휘발성염기질소 함량이 높고 단일균만을 접종시켜 제조한 개량누룩을 첨가한 액젓이 휘발성 염기질소의 함량이 낮은 것을 볼 수 있었다. 갈색도는 발효 초기에 가장 낮은 값을 나타냈던 시료 Fs-C가 발효 60일에는 증가율이 107.1%로 가장 큰 변화를 보이며 높은 것으로 나타났다. 유리아미노산은 Fs-C 시료가 대조구에 비해 5.6%의 멸치 함량 감소에도 총 아미노산 함량은 1.9% 감소한 값을 나타냄으로 큰 차이를 나타내지 않음을 볼 수 있었다. 누룩 첨가시료 중에서 Fs-C 시료의 총 유리아미노산 함량이 가장 높은 것으로 나타났으며, 특히 glutamic acid 함량은 총 유리아미노산 중 차지하는 비율이 15.0-18.9%로 재래누룩 첨가시료들이 대조구와 개량누룩 첨가시료들보다 높았으며, 재래누룩 중에서도 Fs-C 시료가 가장 높은 함량을 나타냈다. 관능 평가 결과는 누룩 무첨가구인 대조구가 전체 시료구 중에 가장 낮은 평가를 받았다. 재래누룩 중에서는 Fs-C가, 개량누룩 중에서는 Fs-D가 전체적인 경향으로 볼 때 높은 평가를 받아 우수성이 인정되었다고 할 수 있겠다. 속성 멸치액젓을 제조하기 위한 속성 발효제로서 누룩의 첨가는 발효기간을 단축시키는데 도움을 줄 뿐만 아니라, 감칠맛을 더해 주고 비린내를 줄여줌으로써 풍미를 더해 주어 전체적인 관능도를 높여 주었으므로 멸치액젓의 제조에 효과적인 접근법으로 사료된다.

Abstract ▼ AI-Helper

This study investigated the quality characteristics of anchovy sauce fermented using Nuruk to maintain a unique flavor, reduce fishy smell, and improve the fermentation rate. Six kinds of fermented fish sauces, including the control, fermentation using traditional Nuruk; SH Koji (Fs-A), JJ Koji (Fs-B), GJ Koji (Fs-C); and fermentation with improved Nuruk; Aspergillus luchuensis (Fs-D) and Aspergillus oryzae (Fs-E), were prepared. Samples were collected at 15 days intervals with 10% Nuruk added to raw anchovy and fermented at 25o C for 60 days. The free amino acids, especially glutamic acid content and amino nitrogen, were the highest in Fs-C, reflecting the high protease activity of Nuruk C (GJ). Regarding overall sensory evaluation, the control was the lowest, whereas Fs-C was highly evaluated among the sample groups. The addition of Nuruk not only shortened the fermentation period, but also increased the overall sensory level by adding umami and reducing fishy odor.

주제어

표/그림 (9)

그림 Fig. 1. Flow diagram for preparation of anchovy sauce
표 Table 1. Formulas of anchovy sauce fermented with different Nuruks
표 Table 2. Protease activity of different commercial Nuruks (U/g)
그림 Fig. 2. Changes in pH and total acidity during fermentation of anchovy sauce fermented with different Nuruks. Control means Anchovy sauce without Nuruk and each samples mean anchovy sauce fermented with SH koji (Fs-A), JJ koji (Fs-B), GJ koji (Fs-C), Baekguk (Fs-D), Hwangguk (Fs-E). Values are significantly different within the storage periods (p<0.05) by Tukey’s test. Data expressed as the mean±SD.
그림 Fig. 3. Changes in amino nitrogen during fermentation of anchovy sauce fermented with different Nuruks. Control means Anchovy sauce without Nuruk and each samples mean anchovy sauce fermented with SH koji (Fs-A), JJ koji (Fs-B), GJ koji (Fs-C), Baekguk (Fs-D), Hwangguk (Fs-E). Values are significantly different within the storage periods (p<0.05) by Tukey's test. Data expressed as the mean±SD.
그림 Fig. 4. Changes in total volatile base nitrogen during fermentation of anchovy sauce fermented with different Nuruks. Control means Anchovy sauce without Nuruk and each samples mean anchovy sauce fermented with SH koji (Fs-A), JJ koji (Fs-B), GJ koji (Fs-C), Baekguk (Fs-D), Hwangguk (Fs-E). Values are significantly different within the storage periods (p<0.05) by Tukey's test. Data expressed as the mean±SD.
그림 Fig. 5. Changes in browning color during fermentation of anchovy sauce fermented with different Nuruks. Control means Anchovy sauce without Nuruk and each samples mean anchovy sauce fermented with SH koji (Fs-A), JJ koji (Fs-B), GJ koji (Fs-C), Baekguk (Fs-D), Hwangguk (Fs-E). Values are significantly different within the storage periods (p<0.05) by Tukey's test. Data expressed as the mean±SD.
표 Table 3. The content of free amino acids in anchovy sauce fermented with different Nuruks on 60^th day of fermentation (mg/100 g)
표 Table 4. Sensory evaluation of anchovy sauce fermented with different Nuruks on 60^th day of fermentation

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표제어: PCR

동의어: Packet Collision Rate

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