A Study on Improving the Quality of Traditional Eoyukjang with Various Additives
2014
Lee, D.H., Kyunghee University, Yongin, Republic of Korea | Baik, M.Y., Kyunghee University, Yongin, Republic of Korea | Kim, H.K., Hanseo University, Republic of Korea | Ham, Y.T., Chungang University, Republic of Korea | Kim, C.N., Hyejeon University, Republic of Korea | Choi, S.W., Osan University, Osan, Republic of Korea | Kim, B.Y., Kyunghee University, Yongin, Republic of Korea
anglais. Eoyukjang is a special Korean soy paste mixed with various meats and fishes, increasing their nutritional value and adding specific flavor, and taste. ε-poly-L-lysine mixtures (EPM) 1.48%, Lactobacillus halophilus 0.5%, and red ginseng powder (RGP) 0.5% were added and stored at 25oC for 12 wk. The pH, viable cell count, DPPH radical scavenging activity, viscosity, pathogenic microorganisms, and sensory evaluation were measured during the storage periods. EPM did not influence the DPPH radical scavenging activity. However, the addition of EPM inhibited the growth of microorganisms and increased the shelf life. On the other hand, L. halophilus showed higher DPPH radical scavenging activity as well as enhanced shelf life. In the case of RGP, DPPH radical scavenging activity was similar to that of L. halophilus, whereas the sensory scores were highly estimated. Pathogenic microorganisms, such as Vibrio parahaemolyticus, Bacillus cereus, and Escherichia coli O157:H7, were not detected, and Eoyukjang was safe during the 12 wk storage period.
Afficher plus [+] Moins [-]어육장의 항산화활성은 L. halophilus와 red ginseng powder를 첨가한 어육장에서 control보다 높은 결과를 얻어 기능성 향상에 기여함을 보여주었다. 반면에 ε-poly-L-lysine의 경우 기능성 부여에는 제한이 따르지만 미생물의 생육을 저해함을 보임으로서 어육장의 저장성 증진에 효과를 보였다. 또한 L. halophilus에서도 같은 효과를 보이는데, 이는 저장 중 생성되는 유기산과 pH 감소 때문인 것으로 사료된다. 관능평가의 경우 풍미에서는 L. halophilus 첨가군이, 짠맛과 전체적인 기호도는 red ginseng powder 첨가군이 가장 높은 점수를 얻었으나 control에 비해 유의차가 없었다. 병원성균이 저장 전후로 검출되자 않아 12주의 저장기간 동안에 안전한 것으로 나타났다.
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