Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparison of characteristics in commercial fermented vinegars made with different ingredients

시판 발효식초의 원료에 따른 특성 비교

  • Na, Hwan Sik (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Choi, Gyeong Cheol (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Yang, Soo In (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Lee, Ji Heon (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Cho, Jeong Young (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University) ;
  • Ma, Seung Jin (Department of Food Engineering, Mokpo National University) ;
  • Kim, Jin Young (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
  • 나환식 (전라남도 보건환경연구원 식품약품분석과) ;
  • 최경철 (전라남도 보건환경연구원 식품약품분석과) ;
  • 양수인 (전라남도 보건환경연구원 식품약품분석과) ;
  • 이지헌 (전라남도 보건환경연구원 식품약품분석과) ;
  • 조정용 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 마승진 (목포대학교 식품공학과) ;
  • 김진영 (전라남도 보건환경연구원 식품약품분석과)
  • Received : 2013.03.07
  • Accepted : 2013.07.31
  • Published : 2013.08.30
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Abstract

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100-fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

시판되는 발효식초 7종을 대상으로 품질특성을 비교 분석하였다. pH는 감식초가 가장 높았으며, 양조식초, 무화과 식초, 쌀식초, 사과식초, 현미식초, 매실식초 순으로 나타났다. 총산의 경우 현미식초, 사과식초, 매실식초가 6.33~6.57%의 범위를 보여 타 시료에 비해 조금 높은 결과를 보였다. 유리아미노산 함량은 양조식초>무화과식초>감식초>쌀식초>매실식초>사과식초 순으로 나타났으며, ${\gamma}$-aminobutyric acid(GABA) 함량이 무화과식초와 감식초에서 타 시료에 비해 높게 분석되었다. 항산화성분인 총 폴리페놀 함량은 감식초>무화과식초>양조식초>쌀식초 순으로 나타났으며, 총 플라보노이드 함량 역시 그 경향이 총 폴리페놀 함량과 일치하였다. 이상의 결과로 보아 현재 상업적으로 대량 판매를 하지 않는 무화과 식초가 타 식초에 비해 유기산 성분과 GABA 함량이 풍부한 기능성 식초를 제조하는데 좋은 대안이 될 것으로 사료된다.

Keywords

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