지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.2
- 수록면
- 33 - 51 (19page)
- DOI
- 10.7856/kjcls.2019.30.1.33
이용수
초록· 키워드
오류제보하기
Thirty mukeunji products were collected and their characteristics, including pH, acidity, salinity, sugar, organic acids, free amino acids, and flavor compounds, were examined along with their sensory properties. The average values of pH, acidity, sugar, and salinity were pH 3.79 ± 0.25, 1.28 ± 0.24%, 9.70 ± 1.78 brix, and 2.56 ± 0.46%, respectively. Seven types of organic acids were detected at various amounts depending on the mukeunji products. Lactic acid and acetic acid were detected in all of the mukeunji products examined, with lactic acid present in the highest quantity (10,205.15 ± 3,309.35 mg/L) followed by acetic acid (2,850.18 ± 981.87 mg/L). The level of free amino acids was 1,347.94 ± 458.46 mg/100 g(average), and there were 21~34 types of free amino acids. Glutamic acid was detected in the highest quantity. Leucine, asparagine, GABA, serine, lysine, and aspartic acid were also detected in high quantities. A total of 209 volatile compounds were detected from 30 mukeunjis and 22~78 compounds were detected from each mukeunji sample. Thirteen samples with typical mukeunji flavor and taste with a reduced off-flavor were selected from the 30 products through a sensory evaluation and were subjected to an analysis of volatile compounds, which showed that allyl methyl disulfide, dimethyl trisulfide, 2-propenyl methyl trisulfide, and 5-cyano-1-pentene were typical volatile compounds. Mukeunji and over-fermented sour kimchi are often sold as mukeunji because there is no mukeunji standard. Accordingly, a standard for mukeunji should be established to advance the industry. The results of the present study can be used as basic data to establish such a standard.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
References
참고문헌 (28)
참고문헌 신청
장지윤 / 2011 / 국내 시판김치의 김치담금부터 숙성까지의 미생물 균총 변화 / 한국식품저장유통학회지 18(5):786~794
CHO, YU RAN / 2007 / Production of γ-Aminobutyric Acid (GABA) by Lactobacillus buchneriIsolated from Kimchi and its Neuroprotective Effect on Neuronal Cells / Journal of Microbiology and Biotechnology 17(1):104~109
최아름 / 2009 / 부재료 침지처리가 김치의 냄새 및 발효 특성에 미치는 영향 / 한국식품영양과학회지 38(11):1564~1570
Codex Alimentarius Commission (Codex) / 2001 / Codex standard for Kimchi. Codex Stan 223 / Food and Agriculture Organization for the United Nations
홍연 / 2015 / Predominant Lactic Acid Bacteria in Mukeunji, a Long-term-aged Kimchi, for Different Aging Periods / Food Science and Biotechnology 24(2):545~550
CHO, YU RAN / 2007 / Production of γ-Aminobutyric Acid (GABA) by Lactobacillus buchneriIsolated from Kimchi and its Neuroprotective Effect on Neuronal Cells / Journal of Microbiology and Biotechnology 17(1):104~109
최아름 / 2009 / 부재료 침지처리가 김치의 냄새 및 발효 특성에 미치는 영향 / 한국식품영양과학회지 38(11):1564~1570
Codex Alimentarius Commission (Codex) / 2001 / Codex standard for Kimchi. Codex Stan 223 / Food and Agriculture Organization for the United Nations
홍연 / 2015 / Predominant Lactic Acid Bacteria in Mukeunji, a Long-term-aged Kimchi, for Different Aging Periods / Food Science and Biotechnology 24(2):545~550
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