옥수수와 종균을 달리 첨가한 별미장의 품질 특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 1호
ㆍ저자명 : 이태훈, 박혜진, 강혜정, 김소영, 김주형, 엄현주

목차

Abstract
서 론
재료 및 방법
1. 별미장 및 추출물 제조
2. pH, 총산 및 수분함량 측정
3. 색도 측정
4. 미생물 분석
5. 총 폴리페놀 함량 측정
6. 항산화 활성 측정
7. 환원당 측정
8. 아미노태 및 암모니아태 질소 측정
9. 전자혀를 이용한 별미장의 맛성분 분석
10. 통계처리
결과 및 고찰
1. pH, 총산 및 수분함량 측정
2. 색도 변화
3. 미생물 분석
4. 총 폴리페놀 함량 및 항산화 활성
5. 환원당 함량 분석
6. 아미노태 및 암모니아태 질소 분석
7. 전자혀를 이용한 별미장의 맛성분 분석
요약 및 결론
감사의 글
References

영어 초록

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

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