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Quality characteristics of tangerine peel Soksungjang prepared from different koji strains
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 1,  2016, pp.117-126
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.1.117
 Title & Authors
Quality characteristics of tangerine peel Soksungjang prepared from different koji strains
Youn, Young; Jeon, Sung-Hee; Yoo, Jeong-Hee; Jeong, Do-Yeon; Kim, Young-Soo;
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This study was performed to provide information for improving the quality characteristics of tangerine peel Soksungjang. Tangerine peel Soksungjangs were prepared with 10% tangerine peel powder by addition of different koji such as Rhizopus oligosporus (RS, RTS) and Aspergillus oryzae (AS, ATS). As a result, the moisture content was not changed and crude protein content decreased during fermentation in all samples. The pH of RS (Soksungjang manufactured with Rhizopus oligosporus koji) and RTS (Soksungjang manufactured with Rhizopus oligosporus koji and 10% tangerine peel powder) was not changed, whereas pH of AS (Soksungjang manufactured with Aspergillus oryzae) and ATS (Soksungjang manufactured with Aspergillus oryzae koji and 10% tangerine peel powder) decreased rapidly after 10 days of fermentation. The acidity values of all the samples increased during fermentation. The major free sugars were glucose, fructose, and maltose; while, the major organic acids were citric acid, succinic acid, acetic acid, and lactic acid in all the samples. The amino nitrogen content and protease activity were highest in the AS and ATS. Conversely, the reducing sugar content and -amylase activity were highest in the RS and RTS. The major free amino acids in all samples were glutamic acid, lysine, leucine, and arginine. Sixty kinds of volatile flavor compounds were identified from all samples; the majority of which were 21 alcohols, 14 hydrocarbons, 5 esters, and others identifies as acids, ketones, and aldehydes.
tangerine peel;Soksungjang;Aspergillus oryzae;Rhizopus oligosporus;volatile flavor compound;
 Cited by
상황버섯균 접종 황기의 배양 중 이화학적 성분변화,장연정;김은주;김소영;이윤혜;박신영;

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