Korean Journal of Food Preservation (한국식품저장유통학회지)
- Volume 22 Issue 3
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- Pages.458-463
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- 2015
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- 1738-7248(pISSN)
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- 2287-7428(eISSN)
DOI QR Code
Quality characteristics of Korean-Uzbekistanis fermented soybean paste
우즈베키스탄 고려인 제조 장류의 품질특성
- Seo, Bo Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
-
Eom, Jeong Seon
(Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
- Song, Jin (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
- Baek, Sung Yeol (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
- Kim, Jae Hyun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
-
Park, Shin Young
(Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
-
Choi, Hye Sun
(Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
- 서보영 (국립농업과학원 농식품자원부) ;
-
엄정선
(국립농업과학원 농식품자원부) ;
- 송진 (국립농업과학원 농식품자원부) ;
- 백성열 (국립농업과학원 농식품자원부) ;
- 김재현 (국립농업과학원 농식품자원부) ;
-
박신영
(국립농업과학원 농식품자원부) ;
-
최혜선
(국립농업과학원 농식품자원부)
- Received : 2015.02.02
- Accepted : 2015.04.10
- Published : 2015.06.30
Abstract
Many Koreans, who are resident in Uzbekistan and Central Asia, are still avid fans of the Korean traditional soybean paste. No research study has been conducted on the Korean-Uzbekistanis soybean paste. The purpose of this study was to investigate the quality characteristics of the Korean-Uzbekistanis fermented soybean paste. Nine kinds of soybean pastes prepared by Korean-Uzbekistanis were collected, and their physiochemical properties (protease activity, amylase activity, amino type nitrogen content, reducing-sugar contents, and aerobic bacterial count) have been analyzed. The Korean-Uzbekistanis' fermented soybean paste (KU-SP) showed higher protease activity than the Korean fermented soybean paste (K-SP). The protease activities of KU-SP B, D, and H were 832, 807 and 630 unit/g, respectively, which were significantly different from others. In addition, the content of amino-type nitrogen in KU-SP B, D, and H were 777 mg%, 686 mg%, and 705 mg%, respectively. In the meanwhile,
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Acknowledgement
Supported by : 농촌진흥청
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