[논문]묵은지의 특성 분석을 통한 묵은지 상품기준 설정에 대한 연구

문송희; 김초롱; 이팔우; 장해춘

doi:10.7856/kjcls.2019.30.1.33

묵은지의 특성 분석을 통한 묵은지 상품기준 설정에 대한 연구
Study on the Establishment of Standard for Mukeunji Product through Characteristic Analysis of Commercial Mukeunji Products 원문보기

한국지역사회생활과학회지 = The Korean Journal of Community Living Science, v.30 no.1, 2019년, pp.33 - 51

문송희 (조선대학교 식품영양학과 김치연구센터) , 김초롱 (이바돔(주) 발효식품연구소) , 이팔우 (이바돔(주) 발효식품연구소) , 장해춘 (조선대학교 식품영양학과 김치연구센터)

Abstract ▼ AI-Helper

Thirty mukeunji products were collected and their characteristics, including pH, acidity, salinity, sugar, organic acids, free amino acids, and flavor compounds, were examined along with their sensory properties. The average values of pH, acidity, sugar, and salinity were pH 3.79 ± 0.25, 1.28 ± 0.24%, 9.70 ± 1.78 brix, and 2.56 ± 0.46%, respectively. Seven types of organic acids were detected at various amounts depending on the mukeunji products. Lactic acid and acetic acid were detected in all of the mukeunji products examined, with lactic acid present in the highest quantity (10,205.15 ± 3,309.35 mg/L) followed by acetic acid (2,850.18 ± 981.87 mg/L). The level of free amino acids was 1,347.94 ± 458.46 mg/100 g(average), and there were 21~34 types of free amino acids. Glutamic acid was detected in the highest quantity. Leucine, asparagine, GABA, serine, lysine, and aspartic acid were also detected in high quantities. A total of 209 volatile compounds were detected from 30 mukeunjis and 22~78 compounds were detected from each mukeunji sample. Thirteen samples with typical mukeunji flavor and taste with a reduced off-flavor were selected from the 30 products through a sensory evaluation and were subjected to an analysis of volatile compounds, which showed that allyl methyl disulfide, dimethyl trisulfide, 2-propenyl methyl trisulfide, and 5-cyano-1-pentene were typical volatile compounds. Mukeunji and over-fermented sour kimchi are often sold as mukeunji because there is no mukeunji standard. Accordingly, a standard for mukeunji should be established to advance the industry. The results of the present study can be used as basic data to establish such a standard.

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참고문헌 (28)

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묵은지의 특성 분석을 통한 묵은지 상품기준 설정에 대한 연구
Study on the Establishment of Standard for Mukeunji Product through Characteristic Analysis of Commercial Mukeunji Products 원문보기

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묵은지의 특성 분석을 통한 묵은지 상품기준 설정에 대한 연구 Study on the Establishment of Standard for Mukeunji Product through Characteristic Analysis of Commercial Mukeunji Products 원문보기

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묵은지의 특성 분석을 통한 묵은지 상품기준 설정에 대한 연구
Study on the Establishment of Standard for Mukeunji Product through Characteristic Analysis of Commercial Mukeunji Products 원문보기