Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Activities of Commercial Makjang

시판막장의 품질 특성 및 항산화성

  • Jeon, So Hean (Department of Food & Nutrition, Chungnam National University) ;
  • Shin, Suk Kyung (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Min, A Young (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 전소현 (충남대학교 식품영양학과) ;
  • 신숙경 (충남대학교 식품영양학과) ;
  • 김현정 (충남대학교 식품영양학과) ;
  • 민아영 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2014.10.14
  • Accepted : 2015.01.07
  • Published : 2015.02.28
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Abstract

The purpose of this research is to evaluate the quality characteristics and antioxidant activities of Makjang, Korean traditional fermented soybean paste, which has recently been disappearing, for its preservation. Six kinds of commercial Makjang from three different regions (Kang-won-do, Choong-chung-do, and Kyung-sang-do) were analysed for approximate composition, salinity, pH, total phenol contents, and DPPH and hydroxyl radical scavenging activities. Moisture content of samples was 48.30-58.93% while, crude protein was 9.42-13.67%. Crude fat was 2.45-6.50%, crude fiber was 2.08-6.45%, and ash was 6.59-14.64%. Salinity content ranged from 5.63-12.68%, and pH ranged from 4.36-5.67. Soluble solid content and reducing sugar content of samples ranged from 38.3-54.5 Brix and 22.38-31.61% respectively. The lightness, redness, and yellowness of the Hunter color system of samples were 16.58-28.19, 7.8-16.51, and 8.35-14.21, respectively. Total polyphenol contents were 0.20-0.45 mg/ml. Antioxidant activities determined by DPPH radical scavenging activity and hydroxyl radical scavenging activity ($IC_{50}$ value) ranged from 45.07 mg/ml to 95.93 mg/ml and 69.81 mg/ml to 309.40 mg/ml, respectively. From these results, it was suggested that the manufacturing process of Makjang is needed to standardize for quality control, and for mass production.

Keywords

References

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