Browse > Article

Changes of pH, Acidity, Pretense Activity and Microorganism on Sauces Using a Korean Traditional Seasonings during Cold Storage  

Jin Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Kim Il-Suk (Department of Animal Resources Technology, Jinju National University)
Hah Kyoung-Hee (National Livestock Research Institute)
Park Ki-Hun (Department of Animal Resources Technology, Jinju National University)
Kim In-Jin (Department of Animal Resources Technology, Jinju National University)
Lee Jae-Ryong (Advanced Swine Research Institute, Gyeongnam Province)
Publication Information
Food Science of Animal Resources / v.26, no.2, 2006 , pp. 159-165 More about this Journal
Abstract
Changes of pH, acidity, pretense activity and microorganism on Korean traditional seasonings using soy sauce (T1), red pepper paste (T2) and soybean paste (T3) were investigated during storage at $1{\pm}1^{\circ}C$ for 21 days. The pH and pretense activity of soybean paste were significantly (p<0.05) higher compared to those for soy sauce and red pepper paste during storage. The acidity of red pepper paste were significantly (p<0.05) higher compared to those for soy sauce and soybean paste at 1, 7 and 14 days of storage. The total plate counts and Lactobacilli spp. of soy sauce were significantly (p<0.05) lower compared to those for soybean paste and red pepper paste during storage. The Escherichia coli of red pepper paste and soybean paste were not detected during storage.
Keywords
pH; acidity; protease activity; microorganism; Korean traditional sauce;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Im, M. H., Choi, J. D., Chung, H. C., Lee, S. H., Lee, C. W., Choi, C., and Choi, K. S. (1998) Improvement of Meju preparation method for the production of Korean traditional Kanjang (soy sauce). Kor. J. Food Sci. Technol. 30, 608-614   과학기술학회마을
2 Kennedy, A. R. (1995) The evidence for soybean products as preventive agents. J. Nutr. 125, 733-739
3 Lee, K. Y., Kim, H. S., Lee, H. G., Han, O., and Chang, U. J. (1997) Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analyses during storage. J. Kor. Soc. Food Sci. Nutr. 26(4), 588-594   과학기술학회마을
4 Lim, S., Kim, B. O., Kim, S. H., Mok, C., and Park, Y. S. (2001) Quality changes during storage of Kochujang treated with heat and high hydrostatic pressure. J. Kor. Soc. Food Sci. Nutr. 30(4), 611-616   과학기술학회마을
5 Shin, D. H., Kim, D. H, Choi, U., Lim, D. K., and Lim, M. S. (1996) Studies on the physicochemical characteristics of traditional Kochujang. Kor. J. Food Sci. Technol. 28, 157-161   과학기술학회마을
6 Kim, G. T., Hwang, Y. I., Lim, S. I., and Lee, D. S. (2000a) Carbon dioxide production and quality changes in Korean fermented soybean paste and hot pepper-soybean paste. J. Kor. Soc. Food Sci. Nutr. 29(5), 807-813   과학기술학회마을
7 Cho, D. H. and Lee, W. J. (1970). Microbiological studies of Korean native soy sauce fermentation (I). J. Kor. Agric. Chem. Soc. 13, 35-38
8 Messina, M. (1995) Modem application for an ancient bean, soybeans and preventation and treatment of chronic disease. J. Nutr. 125, 567-572
9 Kwon, D. J., Lee, S., Kim, Y. J., Yoo, J. Y., Kim, H. K., and Chung, K. S. (1999) Quality changes in hot sauce with red pepper powder and Kochujang during storage. Kor. J. Food Sci. Technol. 31(2), 433-440   과학기술학회마을
10 Jung, S. W., Know, D. J., Koo, M. S., and Kim, Y. S. (1994) Quality characteristics and acceptance for Doenjang prepared with rice. J. Kor. Agric. Chem. Biotechnol. 37, 266-271   과학기술학회마을
11 SAS. (1999) SAS/STAT Software for PC. Release 8.01, SAS institute, Cary, NC, U.S.A
12 Jung, B. M. and Roh, S. B. (2004) Physicochemical quality comparison of commercial Doenjang and Traditional green tea Doenjang. J. Kor. Soc. Food Sci. Nutr. 33, 132-139   과학기술학회마을   DOI
13 Kim, J. S., Choi, S. H., Lee, S. D., Lee, G. H., and Oh, M. J. (1999) Quality changes of sterilized soybean paste during its storage. J. Kor. Soc. Food Sci. Nutr. 28(5), 1069-1075   과학기술학회마을
14 Jeong, J. H., Kim, J., Lee, S. D., Choi, S. H., and Oh, M. J. (1998) Studies on the contents of free amino acids, organic acids and isoflavones in commercial soybean paste. J. Kor. Soc. Food Sci. Nutr. 27(1), 10-15
15 Cui, C. B., Lee, E. Y., Lee, D. S., and Ham, S. S. (2002) Antimutagenic and anticancer effects of ethanol extract from Korean traditional Doenjang added sea tangle. J. Kor. Soc. Food Sci. Nutr. 31, 322-328   과학기술학회마을   DOI
16 Park, J. M. and Oh, H. I. (1995) Changes in microflora and enzyme activities of traditional Kochujang Meju during fermentation. Kor. J. Food Sci. Technol. 27(1), 56-62   과학기술학회마을
17 Shin, Z. I., Ahn, C. W., Nam, H. S., Lee, H. J., and Moon, T. H. (1995) Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Kor. J. Food Sci. Technol. 27, 230-234   과학기술학회마을
18 Yang, S. H., Choi, M. R., Ji, W. D., Chung, Y. G., and Kim, J. K. (1994) The quality of Doenjang (soybean paste) manufactured with Bacillus brevis. J. Kor. Soc. Food Sci. Nutr. 23(6), 980-985
19 Choi, J. Y., Lee, T. S., Park, S. O., and Noh, B. S. (1997) Changes of volatile flavor compounds in traditional Kochujang during fermentation. Kor. J. Food Sci. Technol. 29, 745-751   과학기술학회마을
20 Joo, H. K., Kim, D. H., and Oh, K. T. (1992) Chemical composition changes in fermented Doenjang depend on Doenjang koji and its mixture. J. Kor. Agric. Chem. Soc. 35, 351-360   과학기술학회마을
21 Kum, J. S. and Han, O. (1997) Changes in physicochemical properties of Kochujang and Doenjang prepared with extrudated wheat flour during fermentation. J. Kor. Soc. Food Sci. Nutr. 26(4), 601-605   과학기술학회마을
22 Misaki, T., Yamada, M., Okazaki, T., and Sawada, J. (1970) Studies on the protease constitution of Asp. oryzae. Agr. Biol. Chem. 34, 1382-1387
23 Kim, S. H., Kim, S. J., Kim, B. H., Kang, S. G., and Jung, S. T. (2000b) Fermentation of Doenjang prepared with sea salts. Kor. J. Food Sci. Technol. 32, 1365-1370   과학기술학회마을
24 Shin, D. H., Kim, D. H., Choi, U, Lim, M. S., and An, E. Y. (1997) Effect of red pepper varieties on the physicochemical characteristics of traditional Kochujang during fermentation. J. Kor. Soc. Food Sci. Nutr. 26(6), 1044-1049   과학기술학회마을
25 Joo, J. H., Yi, S. D., Lee, G. H., Lee, K. T., and Oh, M. J. (2004) Antimicrobial activity of soy protein hydrolysate with Asp. saitoi pretense. J. Kor. Soc. Food Sci. Nutr. 33(2), 229-235   과학기술학회마을   DOI
26 Santiago, L. A., Hiramatsu, H., and Mori, A. (1992) Japanese soybean paste miso scavengy free radicals and inhibit lipid peroxidation. J. Nutr. Sci. vitaminol. 38, 297-302   DOI
27 Shin, D. B., Park, W. M., Yi, O. S., Koo, M. S., and Chung, K. S. (1994) Effect of storage temperature on the physicochemical characteristics in Kochujang. Kor. J. Food Sci. Technol. 26(3), 300-304
28 Kim, Y. S., Kwon, D. J., Koo, M. S., Oh, H. I., and Kang, T. S. (1993) Changes in microflora and enzyme activities of traditional Kochujang during fermentation. Kor. J. Food Sci. Technol. 25(5), 502-506   과학기술학회마을
29 Kwon, D. J. (2004) Quality improvement of Kochujang using Cordyceps sp. Kor. J. Food Sci. Technol. 36, 81-85
30 Yang, H. C., Kim, B. Y., and Lee, T. K. (1982) Changes of the chemical components in the process of the Korea soy sauce fermentation by salt concentration-laying stress on the volatile organic acid. Kor. J. Nutrition & Food. 11, 5-10   과학기술학회마을
31 Chun, M. S., Lee, T. S., and Noh, B. S. (1995) The changes in organic acids and fatty acids in Kochujang prepared with different mashing methods. Kor. J. Food Sci. Technol. 27, 25-29
32 Cho, D. H. and Lee, W. J. (1971) Microbiological studies of korean native soy sauce fermentation (II). J. Kor. Agric. Chem. Soc. 14, 137-141   과학기술학회마을
33 Kim, J. S., Nam, Y. J., and Kwon, J. W. (1996) Induction of quinone reductase by soybean isoflavone, genistein. Food Sci. Biotechnol. 5, 70-75