축산식품과학과 산업

  • 제6권2호
  • /
  • Pages.41-47
  • /
  • 2017
  • /
  • 2287-3686(pISSN)
  • /
  • 2635-4594(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

식육가공품의 품질특성 및 기능성 향상을 위한 발효간장의 활용

Practical Use of Fermented Soy Sauce to improve Quality Attributes and Functionality of Processed Meat Products

  • 김현욱 (경남과학기술대학교 동물생명과학과) ;
  • 황고은 (건국대학교 축산식품공학과) ;
  • 송동헌 (건국대학교 축산식품공학과) ;
  • 함윤경 (건국대학교 축산식품공학과) ;
  • 최지훈 (CJ제일제당 식품연구소) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터)
  • Kim, Hyun-Wook (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Food R&D Center, CJ CheilJedang Corp.) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute)
  • 발행 : 2017.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

키워드

참고문헌

  1. Ann, Y. G. and Woo, N. (2012) A study on the classified Jang (fermented soybean) in Goryeo and Chosun dynasty period. Korean J. Food & Nutr. 25, 460-482. https://doi.org/10.9799/ksfan.2012.25.3.460
  2. Benjamin, H., Storkson, J., Nagahara, A., and Pariza, M. W. (1991) Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia by dietary soy sauce. Cancer Res. 51, 2940-2942.
  3. Choi, J. M., Lee, C. B., and Kim, H. S. (2016) Quality characteristics of soy sauces by various manufacturing methods. Culi. Sci. & Hos. Res., 22, 57-65.
  4. Faustman, C., Sun, Q., Manicini, R., and Suman, S. P. (2010) Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci., 86, 86-94. https://doi.org/10.1016/j.meatsci.2010.04.025
  5. Kataoka, S. (2005) Functional effects of Japanese style fermented soy sauce (shoyu) and its components. J. Biosci. Bioeng., 100, 227-234. https://doi.org/10.1263/jbb.100.227
  6. Kim, H. W., Choi, Y. S., Choi, J. H., Kim, H. Y., Hwang, K. E., Song, D. H., Lee, S. Y., Lee, M. A., and Kim, C. J. (2013b) Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Sci. 95, 641-646. https://doi.org/10.1016/j.meatsci.2013.06.006
  7. Kim, H. W., Choi, Y. S., Choi, J. H., Kim, H. Y., Lee, M. A., Hwang, K. E., Song, D. H., Lim, Y. B., and Kim, C. J. (2013a) Tenderization effect of soy sauce on beef M. biceps femoris. Food Chem. 139, 597-603. https://doi.org/10.1016/j.foodchem.2013.01.050
  8. Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Ham, Y. K., Yeo, E. J., Jeong, T. J., Choi, Y. S., and Kim, C. J. (2015) Effect of soy sauce type on the quality characteristics of emulsion sausages. Food Sci. Biotechnol. 24, 1309-1315. https://doi.org/10.1007/s10068-015-0168-y
  9. Kim, J. G. (2004) Changes of components affecting organoleptic quality during the ripening of Korean traditional soy sauce -Amino nitrogen, amino acids, and color. Kor. J. Env. Hlth. 30, 22-28.
  10. Kim, J. S., Moon, G. S., and Lee, Y. S. (2006) Chromaticity and brown pigment patterns of soy sauce and Uhyukjang, Korean traditional fermented soy sauce. Korean J. Food Cookery Sci. 22, 642-649.
  11. Kim, Y. A. and Kim, H. S. (1996) Consumption pattern and sensory evaluation of Korean traditional soy sauce and commercial soy sauce. Korean J. Soc. Food Sci. 12, 280-290.
  12. Kinoshita, E., Yamakoshi, J., and Kikuchi, M. (1993) Purification and identification of an angiotensin I-convertin enzyme inhibitor from soy sauce. Biosci. Biotech. Biochem. 57, 1107-1110. https://doi.org/10.1271/bbb.57.1107
  13. Kobayashi, M., Matsushita, H., Yoshida, K., Tsukiyama, R. I., Sugimura, T., and Yamamoto, K. (2004) In vitro and in vivo anti-allergic activity of soy sauce. Int. J. Mol. Med. 14, 879-884.
  14. Kremer, S., Mojet, J., and Shimojo, R. (2009) Salt reduction in foods using naturally brewed soy sauce. J. Food Sci., 74, S255-S262. https://doi.org/10.1111/j.1750-3841.2009.01232.x
  15. Lee, S. M., Seo, B. C., and Kim, Y. S. (2006) Volatile compounds in feremnted and acid-hydrolyzed soy sauces. J. Food Sci. 71, C146-C156. https://doi.org/10.1111/j.1365-2621.2006.tb15610.x
  16. Lomiwes, D., Farouk, M. M., Wiklund, E., and Young, O. A. (2014) Small heat shock proteins and their role in meat tenderness: A review. Meat Sci. 96, 26-40. https://doi.org/10.1016/j.meatsci.2013.06.008
  17. Masuda, S., Hara-Kudo, Y., and Kumagai, S. (1998) Reduction of Escherichia coli O157:H7 polulations in soy sauce, a fermented seasoning. J. Food Protect. 61, 657-661. https://doi.org/10.4315/0362-028X-61.6.657
  18. McGough, M. M., Sato, T., Rankin, S. A., and Sindelar, J. J. (2012) Reducing levels in frankfurters using naturally brewed soy sauce. Meat Sci., 91, 69-78. https://doi.org/10.1016/j.meatsci.2011.12.008
  19. Moon, G. S. and Cheigh, H. S. (1987) Antioxidative characteristics of soybean sauce in lipid oxidation process. Korean J. Food Sci. Technol. 19, 537-542.
  20. Nam, K. C., Jo, C., and Lee, M. (2010) Meat products and consumption culture in the East. Meat Sci. 86, 95-102. https://doi.org/10.1016/j.meatsci.2010.04.026
  21. Seo, S. H., Hwang, I. K., Yang, H. S., and Lee, H. J. (1995) Studies on the odor components and sensory characteristics of Korean traditional soy sauces. Korean Soybean Dig. 12, 21-32.
  22. Son, K. H., Lee, H. J., Park, H. K., and Park, O. J. (1998) Studies on taste compound content and research on condition of consumer attitude to traditional Korean soy sauce with varying Meju and fermentation jars. Korean J. Soc. Food Sci. 14, 463-467.
  23. Tsuchiya, H., Sato, M., and Watababe, I. (1999) Antiplatelet activity of soy sauce as functional seasoning. J. Agric Food Chem. 47, 4167-4174. https://doi.org/10.1021/jf990147d
  24. Tsuji, R. F., Hamano, M., Koshiyama, I., and Fukushima, D. (1987) Conditioning of meat with raw soy sauce and its proteinases: their effects on the quality of beef. J. Food Sci., 52, 1177-1179, 1185. https://doi.org/10.1111/j.1365-2621.1987.tb14037.x
  25. Wang, H., Jenner, A. M., Lee, C. Y J., Shui, G., Tang, S. Y., Whiteman, M., Wenk, M. R., and Halliwell, B. (2007) The identification of antioxidant in dark soy sauce. Free Rad. Res. 41, 479-488. https://doi.org/10.1080/10715760601110871
  26. Yang, Y., Ye, Y., Pan, D., Sun, Y., Wang, Y., and Cao, J. (2017) Metabolomics profiling of marinated meat in soy sauce during processing. J. Sci. Food Agric. DOI: 10.1002/jsfa.8596.
  27. Zhang, W., Maheswarappa, N. B., Jo, C., Sakata, R., Zhou, G., Banerjee, R., and Nishiumi, T. (2017) Technological demands of meat processing-An Asian perspective. Meat Sci. 132, 35-44. https://doi.org/10.1016/j.meatsci.2017.05.008
  28. Zhang, W., Xiao, S., Samaraweera, H., Lee, E. J., and Ahn, D. U. (2010) Improving functional value of meat products. Meat Sci. 86, 15-31. https://doi.org/10.1016/j.meatsci.2010.04.018
  29. 동아일보. 짠맛 2.5배 높이는 천연물질 발견. http://news.donga.com/3/all/20130403/54158202/1. Accessed Sep. 30, 2017.
  30. 식품공전, 2017. 식품 및 식품첨가물공전. http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=32. Accessed Sep. 30, 2017.
  31. 한국경제. 샘표, 스페인서 '간장 요리'선보인다. http://news.hankyung.com/article/2013011417371?nv=o. Accessed Sep. 30, 2017.