Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Color and Quality Properties of Doenjang Added with Citric Acid and Phytic Acid

Citric acid와 phytic acid가 첨가된 된장의 색도와 품질특성

  • Published : 2003.06.01
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Abstract

Effects of 0.25 and 0.5% citric and phytic acids on color and quality properties of doenjang during fermentation at $30^{\circ}C$ for 80 days were evaluated. As concentration of organic acid and fermentation time of acid-added doenjang increased, acidity, lightness, and antibrowning rate increased, whereas pH, amino nitrogen, and enzyme activity decreased compared to nonacid-added control. Microbial populations of total bacteria, yeast, and lactic acid bacteria were not affected by decrease in pH. Although degree of brown color (p<0.05) could be differentiated, flavor, palatability, acid taste, and overall preference were not significantly different. Browning of doenjang added with 0.25% of either organic acid was inhibited, while quality properties and sensory characteristics were similar to those of the control.

된장의 생산성 증대 및 부가가치를 높이기 위한 방안으로 된장의 갈변을 억제하기 위해 0.25%와 0.5% citric acid와 phytic acid를 첨가하여 된장을 제조하고 이들 유기산이 색도와 품질특성에 미치는 영향을 알아보았다. 이를 위해 $30^{\circ}C$에서 80일간 저장하면서 pH, 산도, 아미노태 질소, 효소활성, 색, 갈변억제율, 미생물수를 측정하였고 관능검사도 실시하였다. Citric acid와 phytic acid 첨가농도와 발효기간이 증가함에 따라 산도와 갈변억제율은 더욱 증가하였고, pH, 아미노태 질소 및 효소활성은 더욱 저하되었다. 총균, 효모 및 젖산균수는 pH 저하의 영향을 받지 않았다. 관능검사결과, panel들은 갈색 정도의 차이만을 유의적으로 인식하였고 향, 구수한 맛, 신맛, 기호도는 유의성이 인정되지 못하였다. 한편 0.25% 첨가시는 갈변은 억제되면서 품질특성뿐 아니라 관능적 특성도 대조구와 유사하였다. 이와 같은 사실로부터 citric acid와 phytic acid는 새로운 된장의 갈변억제제로 활용할 수 있을 것으로 사료되었다.

Keywords

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