Comparison of Physicochemical Properties and Antioxidant Activities of Korean Traditional Kanjang and Garlic Added Kanjang

전통간장과 마늘첨가 간장의 이화학적 특성 및 항산화 활성비교

  • Shin, Jung-Hye (Namhae Garlic Research Institute) ;
  • Kang, Min-Jung (Namhae Garlic Research Institute) ;
  • Yang, Seung-Mi (Dept of Hotel Culinary Arts & Bakery, Gyeongnam Provinical Namhae College) ;
  • Lee, Soo-Jung (Dept. of Food & Nutrition(Insti. of Agric. and Life Sci.), Gyeongsang National Univ.) ;
  • Ryu, Ji-Hyun (Dept. of Food & Nutrition(Insti. of Agric. and Life Sci.), Gyeongsang National Univ.) ;
  • Kim, Ra-Jung (Dept. of Food & Nutrition(Insti. of Agric. and Life Sci.), Gyeongsang National Univ.) ;
  • Sung, Nak-Ju (Namhae Garlic Research Institute)
  • 신정혜 ((재)남해마늘연구소) ;
  • 강민정 ((재)남해마늘연구소) ;
  • 양승미 (경남도립남해대학 호텔조리제빵과) ;
  • 이수정 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 류지현 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 김라정 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 성낙주 ((재)남해마늘연구소)
  • Received : 2010.02.18
  • Accepted : 2010.04.20
  • Published : 2010.04.30

Abstract

In order to develop the high quality kanjang in which a functionality is strengthened, the physicochemical properties and antioxidant activities of Korean traditional kanjang and garlic-added kanjang were compared and analyzed. Of color, lightness (L) and redness (a) value were not significant difference between a sample, but yellowness (b) value was higher than garlic-added kanjang. Moisture and crude protein contents were not significantly different, content of crude lipid and ash was higher than traditional kanjang. The pH were 5.02 and 4.91 in traditional and garlic-added kanjang, respectively. The salinity was $20.97{\pm}0.15%$ in garlic-added kanjang, that was significantly lower in garlic-added kanjang. The reducing sugar and total sugar contents were significantly higher in garlic-added kanjang. Na content was occupies 87~89% of total mineral content. The contents of total amino acids were 1,564.02 mg% and 1,932.41 mg% in traditional and garlic-added kanjang, respectiveluy. Also free amino acid was higher in garlic-added kanjang (484.43 mg%) than traditional kanjang (461.13 mg%). The antioxidant activities were increased in a does-dependent manner. In $100{\mu}L/mL$ concentration, electron donating abilities were $14.43{\pm}0.25%$ and $54.6{\pm}1.48%$ in traditional and garlic-added kanjang, ABTs radical scavenging activities of garlic-added kanjang was $57.21{\pm}1.34%$ that was higher than traditional kanjang ($43.27{\pm}0.19%$).