한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제57권4호
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  • Pages.489-496
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  • 2024
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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시중유통 양념젓갈 및 식해의 유기산 함량 비교

Comparison of the Organic Acid Content of Commercial Seasoning Jeotgal and Sikhae

  • 이효림 (국립부경대학교 식품공학과) ;
  • 배연주 (국립부경대학교 식품공학과) ;
  • 손승아 (국립부경대학교 식품공학과) ;
  • 손숙경 (국립부경대학교 식품공학과) ;
  • 이종봉 (국립부경대학교 식품공학과) ;
  • 권가연 (국립부경대학교 식품공학과) ;
  • 박선현 (한국식품연구원 식품표준연구센터) ;
  • 심길보 (국립부경대학교 식품공학과)
  • Hyo Rim Lee (Department of Food Science and Technology, Pukyong National University) ;
  • Yeon Joo Bae (Department of Food Science and Technology, Pukyong National University) ;
  • Seung Ah Son (Department of Food Science and Technology, Pukyong National University) ;
  • Suk Kyung Sohn (Department of Food Science and Technology, Pukyong National University) ;
  • Jong Bong Lee (Department of Food Science and Technology, Pukyong National University) ;
  • Ga Yeon Kwon (Department of Food Science and Technology, Pukyong National University) ;
  • Seonhyun Park (Food Standard Research Center, Korea Food Research Institute) ;
  • Kil Bo Shim (Department of Food Science and Technology, Pukyong National University)
  • 투고 : 2024.05.28
  • 심사 : 2024.08.10
  • 발행 : 2024.08.31
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초록

This study has investigated ten different organic acids in 67 types of seasoning Jeotgal (seasoning salted fermented product, SSFP) and Sikhae (seasoning salted fermented product with rice, SSFPR) collected from the market. The levels of organic acids varied significantly depending on the raw materials used for the SSFP and SSFPR. The acetic acid and lactic acid content ranged from being not detected (ND) to 5,667.15 mg/kg for acetic acid in the SSFP, ND to 34,837.89 mg/kg for lactic acid in the SSFP, and 53.47 to 2,089.55 mg/kg for acetic acid in the SSFPR, and 10.69 to 1,733.27 mg/kg for lactic acid in the SSFPR. The range for succinic acid was 57.92 to 2,793.09 mg/kg in the SSFP and 21.21 to 453.32 mg/kg in the SSFPR. Propionic acid content ranged from 8.42 to 277.83 mg/kg in the SSFP and 13.21 to 133.07 mg/kg in SSFPR.The most abundant organic acids were succinic and lactic acid, comprising 48% of the seasoning Jeotgal (succinic acid) and more than 72% in Sikhae (lactic acid). Furthermore, this study suggests that the differences in the organic acid content of samples, based on their raw materials can be discriminated by principal component analysis (PCA).

키워드

과제정보

본 논문은 2023년 과학기술정보통신부 재원으로 한국식품연구원의 지원(Grant number E021140-03)을 받아 수행한 연구이며, 연구비 지원에 감사드립니다.

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