Changes in Aflatoxin and Flavor Components of Traditional Sigumjang

전통 시금장 발효기간별 Aflatoxin 및 휘발성 향기성분의 변화

  • Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College) ;
  • Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) ;
  • Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
  • Im, Moo-Hyeog (Test and Analytical lab., Pusan Regional Food&Drug Administration) ;
  • Dahn, Kyeong-Nyeo (Test and Analytical lab., Kyungin Pusan Regional Food&Drug Administration) ;
  • Cha, Won-Seup (Department of Food engineering, Sangju national University) ;
  • Cho, Young-Je (Department of Food engineering, Sangju national University) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • 손동화 (대구산업정보대학 조리과) ;
  • 최웅규 (영남대학교 자연자원대학 식품가공학과) ;
  • 권오준 (영남대학교 자연자원대학 식품가공학과) ;
  • 임무혁 (인천지방식품의약품안전청) ;
  • 단경녀 (부산지방식품의약품안전청) ;
  • 차원섭 (상주대학교 식품공학과) ;
  • 조영제 (상주대학교 식품공학과) ;
  • 정영건 (영남대학교 자연자원대학 식품가공학과)
  • Published : 2000.02.28

Abstract

This study was conducted to investigate various components and aflatoxin of sigumjang during fermentation time. The contents of moisture were decreased during fermentation time. The contents of protein, fat and ash were $19.8{\sim}20.8%,\;1.3{\sim}1.6%$ and $3.1{\sim}3.2%$, respectively. The pH was gradually acidized. The result of measurement of surface color showed: L-value, $29.45{\sim}30.94\;a-value,\;+3.01{\sim}+3.63;\;b-value,\;+5.39{\sim}+6.34$. Aflatoxin was not detected during fermentation. Among 81 kinds of flavor components identified in sigumjang, esters was most in number followed by acids, aldehydes, alcohols and phenols.

Keywords

sigumjang;flavor components;barley bran;aflatoxin