plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
이효림†·배연주†·손승아·손숙경·이종봉·권가연·박선현1·심길보*
국립부경대학교 식품공학과, 1한국식품연구원 식품표준연구센터
This study has investigated ten different organic acids in 67 types of seasoning Jeotgal (seasoning salted fermented product, SSFP) and Sikhae (seasoning salted fermented product with rice, SSFPR) collected from the market. The levels of organic acids varied significantly depending on the raw materials used for the SSFP and SSFPR. The acetic acid and lactic acid content ranged from being not detected (ND) to 5,667.15 mg/kg for acetic acid in the SSFP, ND to 34,837.89 mg/kg for lactic acid in the SSFP, and 53.47 to 2,089.55 mg/kg for acetic acid in the SSFPR, and 10.69 to 1,733.27 mg/kg for lactic acid in the SSFPR. The range for succinic acid was 57.92 to 2,793.09 mg/kg in the SSFP and 21.21 to 453.32 mg/kg in the SSFPR. Propionic acid content ranged from 8.42 to 277.83 mg/kg in the SSFP and 13.21 to 133.07 mg/kg in SSFPR.The most abundant organic acids were succinic and lactic acid, comprising 48% of the seasoning Jeotgal (succinic acid) and more than 72% in Sikhae (lactic acid). Furthermore, this study suggests that the differences in the organic acid content of samples, based on their raw materials can be discriminated by principal component analysis (PCA).
Organic acid, Principal component analysis, Raw material, Seasoning Jeotgal, Sikhae