한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 51, no. 5, pp.477-490, October, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0477

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

서영란·김성훈1·송호수2*
영산대학교 관광대학원 조리예술전공, 1영산대학교 동양조리학과, 2영산대학교 서양조리학과

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℃ 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 γ-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 γ-aminobutyric acid
content using FSP.

Keyword : Key words: Doenjang, Saccharina japonica, Gamma Amino-butruc acid, Sensory characteristics, Antioxidants activity

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