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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.10
- 수록면
- 53 - 61 (9page)
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In this study, we aimed to investigate the physicochemical properties of Nuruk salt, a fermented seasoning used recently in Korea and Japan, and to confirm the quality characteristics of Nuruk salt made with traditional Nuruk. This was intended to provide basic data for the development of fermented seasonings. The organic acid content of Nuruk salt made with various Nuruks was measured. The characteristics over the storage period, including moisture, pH, soluble solids, salinity, titratable acidity, reducing sugars, and turbidity, were measured to determine the quality changes of the product and the potential for utilizing traditional Nuruk over storage periods of 0, 15, 30, 45, and 60 days. The results of the measurements are as follows. The values of moisture, soluble solids, titratable acidity, and turbidity showed an increasing trend with the increase in storage period, while the values of pH, salinity and reducing sugars showed a decreasing trend. In the measurement of organic acids, acetic acid was detected in trace amounts in IB and IH, while lactic acid was most abundantly detected in SO at 4482.35 mg/L. The higher the lactic acid content, the lower the malic acid content was detected. Generally, the organic acid content of Nuruk salt made with traditional Nuruk was found to be high. Although significant differences were observed between samples over the storage period, the differences were not large, suggesting that 60 days of refrigerated storage would not significantly affect the quality of the product.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
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