한국수산과학회

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

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kfas, vol. 51, no. 6, pp.613-622, December, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0613

Characteristics of Seasoning Soy Sauce with Added Saccharina japonica
Powder Fermented by Lactic Acid Bacteria
유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질
특성

이인선, 송호수1*
영산대학교 관광대학원 조리예술전공, 1영산대학교 서양조리학과

This study investigated changes in the quality and antioxidant activity of soy sauce with added Saccharina japonica
powder (FSP). Soy sauce was prepared with acid-hydrolyzed soy sauce, brewed soy sauce, honey, ginger, garlic,
dried red pepper, γ-aminobutyric acid (GABA)-enriched sea tangle fermented in lactic acid, and 1% or 3% S. japonica
powder by soy sauce volume. The color, pH, microbiology, amino nitrogen, free amino acids, antioxidant
activity, and sensory qualities of the soy sauce were evaluated. There were no significant differences in the general
characteristics or antioxidant activity. However, the addition of FSP to the soy sauce enhanced the delicate flavor.
Furthermore, soy sauce containing FSP had higher levels of GABA (50 mg/100 mL), a biofunctional ingredient.
Therefore, the development of seasoning soy sauce with enhanced functionality seems possible.

Keyword : Sea tangle, Saccharina japonica, Fermented powder, Antioxidants activityt, Seasoning Soy sauce

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