Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Chitosan on Quality Characteristics of Chungkukjang

키토산 첨가가 청국장의 품질특성에 미치는 영향

  • Jung, Yoo-Kyung (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Ye-Kyung (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • No, Hong-Kyoon (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Kim, Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 정유경 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 이예경 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 노홍균 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 김순동 (대구가톨릭대학교 식품외식산업학부 식품공학)
  • Published : 2006.04.01
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Abstract

Effect of chitosan addition (0, 0.5 and 1% of steamed soybeans) on quality of chungkukjang fermented by Bacillus licheniformis at $40^{\circ}C$ for 48 hr was investigated. Chitosan addition did not affect the pH and slime content of chungkukjang, irrespective of chitosan concentrations. The number of total microbes was slightly lower for chungkukjang added with 1% chitosan compared with those added with 0 and 0.5% chitosan. Color L* and b* values decreased while a* value increased with increasing chitosan concentration. The contents of glucosamine, lipid, total free amino acids, and fatty acids increased with increasing chitosan concentration. Chungkukjang added with 1% chitosan showed better overall acceptability compared with those added with 0 and 0.5% chitosan.

Bacillus licheniformis를 이용한 청국장 제조시 키토산 첨가(0, 0.5 및 1%)가 청국장의 품질 특성에 미치는 영향을 조사하였다. 청국장 발효는 $40^{\circ}C$에서 48시간 발효시켰다. 그 결과 pH는 모든 실험구에서 $8.04{\sim}8.17$ 범위로 유의성이 없었으나 총균수는 키토산 1% 첨가 청국장에서 유의적으로 낮았다. 키토산의 첨가량에 따라 L*값 및 b*값은 감소하였으나 a* 값은 증가하는 경향을 보였다. 점질물 함량은 유의차가 없었으나 glucosamine, 지질, 총 유리 아미노산 및 지방산 함량은 키토산 첨가량에 따라 증가하였다. 관능검사 결과 유의성은 없으나 키토산을 첨가함으로써 청국장의 쓴맛과 냄새를 감소하고 구수한 맛을 증가시켜 종합적 기호도를 향상시키는 효과가 있었다.

Keywords

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