Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

본 연구에서는 시금장의 발효기간별 각종 성분변화와 aflatoxin의 함유유무를 조사하였다. 수분함량은 발효가 진행됨에 따라 조금씩 감소하였다. 조단백의 함량은 $19.8{\sim}20.8%$였다. 조지방은 $1.3{\sim}1.6%$였으며, 회분은 $3.1{\sim}3.2%$였다. 시금장을 제조한 직후의 pH는 5.79였으며, 발효가 진행될수록 낮아져서 발효 6일째에는 4.24를 나타내었다. L값은 $29.45{\sim}30.94$사이의 값을 나타내었으며 a값과 b값은 각각 $+3.01{\sim}+3.63$사이와 $+5.39{\sim}+6.34$사이로 나타났다. aflatoxin은 발효 전 기간 동안 검출되지 않음을 알 수 있었다. 시금장의 발효기간 동안 분리 동정된 성분은 총 81가지로 ester류가 17종, acid류가 12종, aldehyde류가 11종, alcohol류와 phenol류가 각각 8종, ketone류가 5종, pyrazine류, furan류, hydrocarbone류가 각각 3종, sulfur-containing compound가 2종, 질소함유화합물과 pyridine류가 각각 1종, 기타 7종이었다.

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