Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Characteristics of Seasoning Soy Sauce with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria

유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성

  • Lee, In-Seon (Department of Culinary Art Graduate School of Tourism, Youngsan University) ;
  • Song, Ho-Su (Department of Western Cuisine, Youngsan University)
  • 이인선 (영산대학교 관광대학원 조리예술전공) ;
  • 송호수 (영산대학교 서양조리학과)
  • Received : 2018.08.11
  • Accepted : 2018.12.04
  • Published : 2018.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated changes in the quality and antioxidant activity of soy sauce with added Saccharina japonica powder (FSP). Soy sauce was prepared with acid-hydrolyzed soy sauce, brewed soy sauce, honey, ginger, garlic, dried red pepper, ${\gamma}$-aminobutyric acid (GABA)-enriched sea tangle fermented in lactic acid, and 1% or 3% S. japonica powder by soy sauce volume. The color, pH, microbiology, amino nitrogen, free amino acids, antioxidant activity, and sensory qualities of the soy sauce were evaluated. There were no significant differences in the general characteristics or antioxidant activity. However, the addition of FSP to the soy sauce enhanced the delicate flavor. Furthermore, soy sauce containing FSP had higher levels of GABA (50 mg/100 mL), a biofunctional ingredient. Therefore, the development of seasoning soy sauce with enhanced functionality seems possible.

Keywords

KSSHBC_2018_v51n6_613_f0001.png 이미지

Fig. 1. Total phenolic and total flavonoid contents of seasoning soy sauce added fermented Saccharina japonica extract. Control, regular seasoning soy sauce; FSP 1%, seasoning soy sauce with 1% Saccharina japonica powder fermented by lactic acid bacteria; FSP 3%, seasoning soy sauce with 3% Saccharina japonica powder fermented by lactic acid bacteria; WST 1%, seasoning soy sauce with 1% dried sea tangle water extract; WST 3%, seasoning soy sauce with 3% dried sea tangle water extract. a-dMeans values with different letters on the column are significantly different at P<0.05. GAE, gallic acid equivalent; QUE, quecetin equivalent.

KSSHBC_2018_v51n6_613_f0002.png 이미지

Fig. 2. DPPH radical scavenging of seasoning soy sauce added fermented Saccharina japonica extract. Control, regular seasoning soy sauce; FSP 1%, seasoning soy sauce with 1% Saccharina japonica powder fermented by lactic acid bacteria; FSP 3%, seasoning soy sauce with 3% Saccharina japonica powder fermented by lactic acid bacteria; WST 1%, seasoning soy sauce with 1% dried sea tangle water extract; WST 3%, seasoning soy sauce with 3% dried sea tangle water extract. a-dMeans values with different letters on the column are significantly different at P<0.05. DPPH, 2,2-diphenyl-1-picrylhydra-zyl.

KSSHBC_2018_v51n6_613_f0003.png 이미지

Fig. 3. ABTS radical scavenging of seasoning soy sauce added fermented Saccharina japonica extract. Control, regular seasoning soy sauce; FSP 1%, seasoning soy sauce with 1% Saccharina japonica powder fermented by lactic acid bacteria; FSP 3%, seasoning soy sauce with 3% Saccharina japonica powder fermented by lactic acid bacteria; WST 1%, seasoning soy sauce with 1% dried sea tangle water extract; WST 3%, seasoning soy sauce with 3% dried sea tangle water extract. aMeans values with different letters on the column are significantly different at P<0.05. ABTS, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid.

Table 1. Physicochemical composition of seasoning soy sauce added fermented Saccharina japonica extract

KSSHBC_2018_v51n6_613_t0001.png 이미지

Table 2. Change of pH, acidity and brix contents of seasoning soy sauce added fermented Saccharina japonica extract

KSSHBC_2018_v51n6_613_t0002.png 이미지

Table 3. Change of salinity and amino nitrogen contents of seasoning soy sauce added fermented Saccharina japonica extract

KSSHBC_2018_v51n6_613_t0003.png 이미지

Table 4. Color parameters and absorbance at 294 nm and 420 nm of seasoning soy sauce added fermented Saccharina japonica extract

KSSHBC_2018_v51n6_613_t0004.png 이미지

Table 5. Microbial assay of seasoning soy sauce added fermented Saccharina japonica extract

KSSHBC_2018_v51n6_613_t0005.png 이미지

Table 6. Sensory characteristics of seasoning soy sauce added fermented Saccharina japonica extract

KSSHBC_2018_v51n6_613_t0006.png 이미지

Table 7. Free amino acids contents of seasoning soy sauce added fermented Saccharina japonica extract

KSSHBC_2018_v51n6_613_t0007.png 이미지

References

  1. AOAC (Association of Official Analytical Chemists). 2005. Official methods of analysis. 18th ed. Association of official analytical chemists, Washington D.C., U.S.A.
  2. Jang DK, Woo KL and Lee SC. 2003. Quality characteristics of soy sauces containing shiitake mushroom (Lentinus edodes). Appl Biol Chem 46, 220-224.
  3. Jeon MS, Sohn KH, Chae SH, Park HK and Jeon HJ. 2002. Color characteristics of Korean traditional soy sauces prepared under different processing conditions. J Korean Soc Food Sci Nutr 31, 32-38. https://doi.org/10.3746/jkfn.2002.31.1.032
  4. Kataoka S. 2005. Functional effects of Japanese style fermented soy sauce (shoyu) and its compounds. J Biosci Bioeng 100, 227-234. https://doi.org/10.1263/jbb.100.227.
  5. Kim JG. 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.
  6. Kim JH, Lee DS, Lim CW, Park HY and Park JH. 2002. Antibacterial activity of sea-mustard, Laminaria japonica extracts on the carcinogenic bacteria, Streptococcus mutans. Korean J Fish Aquat Sci 35, 191-195. https://doi.org/10.5657/kfas.2002.35.2.191.
  7. Kim JS, Kim HO, Moon GS and Lee YS. 2008. Comparison of characteristics between soy sauce and black soy sauce according to the ripening period. J East Asian Soc Dietary Life 18, 981-988.
  8. Kim S, Woo S, Yun H, Yum S, Choi E, Do JR, Jo JH, Kim D, Lee S and Lee TK. 2005. Total phenolic contents and biological activities of Korean seaweed extracts. Food Sci Biotechnol 14, 798-802.
  9. Kim SK, Park SY, Hong SP and Lim SD. 2017. Quality characteristics of regional traditional and commercial soy sauce (Ganjang). Kor J Food Cook Sci 33, 45-53. https://doi.org/10.9724/kfcs.2017.33.1.45
  10. Kim YA, Kim HS and Chung MJ. 1996. Physicochemical analysis of Korean traditional soy sauce and commercial soy sauce. Kor J Soc Food Sci 12, 273-279.
  11. Ko YJ, Lee GR and Ryu CH. 2013. Anti-inflammatory effect of polysaccharide derived from commercial Kanjang on mast cells. J Life Sci 23, 569-577. https://doi.org/10.5352/JLS.2013.23.4.569.
  12. Lee BJ, Kim JS, Kang YM, Lim JH, Kim YM, Lee MS, Jeong MH, Ahn CB and JE JY. 2010a. Antioxidant activity and c-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods. Food Chem 122, 271-276. https://doi.org/10.1016/j.foodchem.2010.02.071.
  13. Lee BJ, Senevirathne M, Kim JS, Kim YM, Lee MS, Jeong MH, Kang YM, Kim JI, Nam BH, Ahn CB and Je JY. 2010b. Protective effect of fermented sea tangle against ethanol and carbon tetrachloride-induced hepatic damage in Sprague Dawley rats. Food Chem Toxicol 48, 1123-1128. https://doi.org/10.1016/j.fct.2010.02.006.
  14. Lee NY. 2013. Antioxidant effect and tyrosinase inhibition activity of seaweeds ethanol extracts. J Korean Soc Food Sci Nutr 42, 1893-1898. https://doi.org/10.3746/jkfn.2013.42.12.1893.
  15. Lee SK, Jeong YH, Yim SB and Yu SR. 2015. Antioxidant activity of korean traditional soy sauce. J Korean Soc Food Sci Nutr 44, 1399-1406. https://doi.org/10.3746/jkfn.2015.44.9.1399.
  16. Lertsiri S, Maungma R, Assavanig A and Bhumiratana A. 2001. Roles of the maillard reaction in browning during moromi process of thai soy sauce. J Food Process Preserv 25, 149-162. https://doi.org/10.1111/j.1745-4549.2001.tb00450.x.
  17. MFDS (Ministry of Food and Drug Safety). 2016. Health function food functional materials recognition status. MFDS, Osong, Korea.
  18. Moreno MIN, Isla MI, Sanpietro AR and Vattuone MA. 2000. Comparison of the free radical scavenging activity of propolis from Several Region of Argentina. J Enthnopharmacol 71, 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0.
  19. Narayan YS and Nair PM. 1990. Metabolism, enzymology and possible roles of ${\gamma}$-aminobutyrate in higher plants. Phytochemistry 29, 367-375. https://doi.org/10.1016/0031-9422(90)85081-P.
  20. Oh CK, Oh MC, Kim SH, Lim SB and Kim SH. 1998. Antimutagenic and antimicrobial effect of ethanol extracts from seamustard and sea-tangle Korean J Fish Aquat Sci 31, 90-94.
  21. Oh JY, Kim YS and Shin DH. 2002. Changes in physicochemical characteristics of low-salted Kochujang with natural preservatives during fermentation. Korean J Food Sci Technol 34, 835-841.
  22. Oh KH, Jung SY, Won SB and Song HS. 2012. Sensory evaluation of hutgae (Hovenia dulcis Thunb) extract for soy sauce development. J Korean Soc Food Sci Nutr 25, 266-273. https://doi.org/10.9799/ksfan.2012.25.2.266.
  23. Oke M, Jacob JK and Paliyath G. 2010. Effect of soy lecithin in enhancing fruit juice/sauce quality. Food Res Int 43, 232-240. https://doi.org/10.1016/j.foodres.2009.09.021.
  24. Omori MT, Tano J, Okamoto T, Tsushida T and Higuchi MM. 1987. Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats. Food Sci Ind 28, 39-42.
  25. Park CY, Park SH, Kim WB, Hwang JH and Lee HS. 2017. Quality characteristics and reduced Sugar Conditions of yanngeng prepared with steamed liriopis tuber extract using response surface methodology. J Korean SOC Food Sci Nutr 46, 229-236. https://doi.org/10.3746/jkfn.2017.46.2.229.
  26. Park OJ. 1995. Studies on the nitrogen and flavor components in traditional Korean soy sauce by two difference fermentation jars. MS Thesis. Younsei University, Seoul, Korea.
  27. Park SY, Lee SK, Park SI, Kim IY, Jeong YH, Yu SR, Shin SC and Kim MS. 2015. Antioxidant activity of korean traditional soy sauce fermented in korean earthenware, Onggi, from Different Regions. J Korean Soc Food Sci Nutr 44, 847-853. https://doi.org/10.3746/jkfn.2015.44.6.847.
  28. Park YM and Kim JK. 1997. Characterization of the degradation of pear fruit cell wall by pectolytic enzymes and their use in fruit tissue liquefaction. J Kor Soc Hortic Sci 38, 255-262.
  29. Pellefrini N, Re R, Yang M and Rice-Evans C. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis (3-ethylbenzothiaz-oline-6-sulfonic acid) radical cation decolorization assay. Methods Enzymol 299, 379-389.
  30. Ryu DG, Park SK, Jang YM, Song HSm Kim YM and Lee MS. 2018. Change in food quality characteristics of gochujang by the addition of sea-tangle saccharina japonica powder fermented by lactic acid bacteria. Korean J Fish Aquat Sci 51, 2013-220. https://doi.org/10.5657/kfas.2018.0213.
  31. Schiffman S and Dackis C. 1975. Taste of nutrients; amino acids, vitamins, and fatty acids. Percept Psychophys 17, 140-146. https://doi.org/10.3758/BF03203878
  32. Shetty K, Curtis OF, Levin RE, Witkowsky R and Ang V. 1995. Prevention of vitrification associated with in vitro shoot culture of oregano. (Origanum vulgare) by pseudomonas spp. J Plant Physiol 147, 447-451. https://doi.org/10.1016/S0176-1617(11)82181-4.
  33. Senba Y, Nishishita T, Saito K, Yoshioka H and Yoshioka H.1999. Stopped-flow and spectrophotometric study on radical scavenging by tea catechins and model compounds. Chem Pharm Bull 47, 1369-1374. https://doi.org/10.1248/cpb.47.1369
  34. Shin DH, Kim DH, Choi U, Lim MS and An EY. 1997. Physicochemical characteristics of traditional Kochujang prepared with various raw materials. Korean J Food Sci Technol 29, 907-912.
  35. Song HS, Lee KT and Kang OJ. 2006. Effects of extraction method on the carnosine, protein, and iron contents of eel (Anguilla japonica) extracts. Korean J Fish Aquat Sci 39, 384-390. https://doi.org/10.5657/kfas.2006.39.5.384.
  36. Song SB, Ko JY, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS and Woo KS. 2013. Changes in physicochemical characteristics and antioxidant activity of adzuki bean and adzuki bean tea depending on the variety and roasting time. Korean J Food Sci Technol 45, 317-324. https://doi.org/10.9721/KJFSP.2013.45.3.317.
  37. Won SB, Oh KH, Jung SU and Song HS. 2012. Sensory evaluation hutgae(Hovenia dilcis Thumb) extract for soy sauce development. Korean J Food Nutr 2, 266-273.