Browse > Article

Fermentation and Quality Characteristics of Cheonggukjang prepared with Sea Mustard  

Kang, Hye-Min (Dept. of Food Science and Technology, Catholic University of Daegu)
Lee, Shin-Ho (Dept. of Food Science and Technology, Catholic University of Daegu)
Park, La-Young (Dept. of Food Science and Technology, Catholic University of Daegu)
Publication Information
Journal of the East Asian Society of Dietary Life / v.23, no.6, 2013 , pp. 810-817 More about this Journal
Abstract
Cheonggukjang that was prepared with different concentrations of sea mustard [0% (control), 5% (SM5), 10% (SM10) and 15% (SM15)] were investigated. The pH of cheonggukjangs prepared with sea mustard was higher than that of control during fermentation for 72 hrs at $37^{\circ}C$. The total aerobes of the cheonggukjang variants reached 9.40 (control), 9.45 (SM5), 9.59 (SM10) and 9.59 (SM15) log CFU/g after fermentation for 72 hrs at $37^{\circ}C$. The amino nitrogen and viscocus substance contents of the cheonggukjang variants increased with fermentation time, SM5 showed the highest amino nitrogen content ($397.13{\mu}g/mL$) and viscocus substance content (6.53%) among various cheonggukjang after 72 hrs fermentation. The total polyphenol contents of various cheonggukjangs were increased with the sea mustard increased. The DPPH radical scavenging ability of the cheonggukjang variants were 68.09% (control), 77.91% (SM5), 80.72% (SM10) and 79.40% (SM15) and their ABTS radical scavenging ability were 86.66% (control), 89.01% (SM5), 91.32% (SM10) and 92.27% (SM15) after fermentation for 72 hrs. The sensory characteristics of the cheonggukjangs prepared with sea mustard showed higher than control in taste, flavor and overall acceptability but did not significantly differ.
Keywords
Cheonggukjang; sea mustard; Bacillus subtilis; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Korea Foods Industry Association (2009) Food Code. Moonyongsa Co., Seoul. pp 319-320.
2 Ann CB, Shin TS, Nam TS (2000) A trial for preparation of jam using sea mustard stem. J Korean Fish Soc 33: 423- 430.
3 Ann YG (2011) Changes in components and peptides during fermentation of cheonggookjang. Korean J Food & Nutr 24: 124-131.   DOI
4 Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200.   DOI   ScienceOn
5 Bojakowski, K, Abramczyk P, Bojakowska M, Zwolinska A, Przybylski J, Gaciong Z (2001) Fucoidan improves the renal blood flow in the early stage of renal ischemia/reperfusion injury in the rat. J Physiol Pharmacol 52: 137-143.
6 Choi HS, Joo SJ, Yoon HS, Kim KS, Song IG, Min KB (2007) Quality characteristic of hwangki (Astragalus membranaceus) cheonggookjang during fermentation. Korean J Food Preserv 14: 356-363.
7 Choi, JH, Kim IS, Kim JI, Yoon TH (1991) Studies on antiaging action of brown algae (Undaria pinnatifida Dose) effect of alginic acid as a modulator of anti-aging action in serum lipids. Kor J Geronto 1: 173-178.
8 Folin O, Denis W (1912) On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.
9 Hong SC, Kwon DJ (2011) Changes in quality characteristics of cheongkukjang added with deodeok. Korean J Food Preserv 18: 171-177.   DOI
10 Iwai K, Nakaya N, Kawasaki Y, Matsue H (2002) Antioxidative functions of natto, a kind of fermented soybeans: effect on LDL oxidation and lipid metabolism in cholesterol-fed rats. J Agric Food Chem 50: 3597-3601.   DOI   ScienceOn
11 Joo EY, Park CS (2010) Antioxidative and fibrinolytic activity of extracts from soybean and chungkukjang (fermented soybeans) prepared from a black soybean cultivar. Korean J Food Preserv 17: 874-880.
12 Kim JH, Lee SH (2013) Fermentation and quality characteristics of cheonggukjang with addition of dropwort (Oenanthe javanica D.C.) powder. J Korean Soc Food Sci Nutr 42: 1133-1138   DOI
13 Kim JH, Park LY, Lee SH (2012) Fermentation and quality characteristics of cheonggukjang with Chinese cabbage. Korean J Food Preserv 19: 659-664.   DOI   ScienceOn
14 Kim, KH, Cheng DJ (1984) Optimum conditions for extracting alginic acid from and amino acid composition of its extraction residue. Kor J Food Sci Technol 16: 336-340.
15 Kim SU, Kim JY, Kim SJ, Moon KH, Baek SH (2012) Isoflavonoid contents, antibacterial activities and physiological activities of cheonggukjang made from sword bean. J Korean Soc Food Sci Nutr 41: 174-181.   DOI   ScienceOn
16 Maeda, H, Hosokawa M, Sashima T, Funayama K, Miyashita K (2005) Fucoxanthin from edible seaweed, shows antiobesity effect through UCP1 expression in white adipose tissues. Biochem Biophys Res Commun 332: 392-397.   DOI   ScienceOn
17 Ko HS, Cho DO, Hwang SY, Kim YM (1999) The effect of quality improvement by chungkukjang processing methods. Korean J Food Nutr 12: 1-6.
18 Lee YL, Kim SH, Jung NH, Yim MH (1992) A study on the production of viscous substance during the chungkukjang fermentation. J Korean Agric Chem Sco 35: 202-209.
19 Lee MY, Park SY, Jung KO, Park KY, Kim SD (2005) Quality and functional characteristics of chungkukjang. J Food Sci 70: 191-196.
20 Mann SY, Kim EA, Lee GY, Kim RU, Hwang DY, Son HJ, Lee BW, Lee CY, Kim DS (2013) Characteristics of chungkookjang produced by Bacillus subtillus MC31. J Life Sci 23: 560-568.   DOI   ScienceOn
21 Murata, M, K. Ishihara K, Saito H (1999) Hepatic fatty acid oxidation enzyme activities are stimulated in rats fed the brown seaweed, Undaria pinnatifida Wakame. J Nutr 129: 146-151.   DOI
22 Okamato A, Hanagata H, Matumoto E, Kawamura T, Koizume Y, Yanagida F (1995) Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci Biotechnol Biochem 59: 1147-1149.   DOI   ScienceOn
23 Park HY, Cho EJ (2008) Radical scavenging effects and physicochemical properties of seolitae chungkukjang added with green tea. J Korean Soc Food Sci Nutr 37: 401-404.   DOI
24 Park JH, Han CK, Choi SH, Lee BH, Lee HJ, Kim SS (2011) Development of odor-reduced Korean traditional cheonggukjang added with Job's tears. J Korean Soc Food Sci Nutr 40: 259-266.   DOI
25 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.   DOI   ScienceOn
26 Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM, Byun MW (2002) Quality characteristics of the chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J Korean Soc Food Sci Nutr 31: 204-210.   DOI   ScienceOn
27 Sato, M, Hosokawa T, Yamaguchi T, Nakano T, Muramoto K, Kahara T (2002) Angiotensin I-converting enzyme inhibitory peptides derived from wakame (Undaria pinatifida) and their antihypertensive effect in spontaneously hypersensitive rats. J Agric Food Chem 50: 6245-6252.   DOI   ScienceOn
28 Suetsuna, K, Kaekawa K, Chen JR (2004) Antihypertensive effects of Undaria pinnatifida wakame peptide on blood pressure in spontaneously hypersensitive rats. J Nutr Biochem 15: 267-272.   DOI   ScienceOn
29 Tiisala S, Majuri ML, Carpen O, Renkonen R (1994) Genistein enhances the ICAM-mediated adhesion by inducing the expression of ICAM-1 and its counter-receptors. Biochem Biophys Res Commun 203: 443-449.   DOI   ScienceOn