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http://dx.doi.org/10.9799/ksfan.2018.31.5.712

Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju of Various Region  

Shin, Dong-Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Han, Sang Ik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, In Duck (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Kim, Nam Geol (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.31, no.5, 2018 , pp. 712-719 More about this Journal
Abstract
This study was carried out to obtain basic data on Korean traditional Meju collected from 18 regions (TM1~TM18) in Korea and to define and control quality. The shape of Meju was mostly rectangular and the weight was 0.84~2.04 kg. The physicochemical analysis showed: pH, 5.31~8.21; total acidity, 0.91~2.74%; moisture content, 4.79~42.16%; and soluble protein content, 41.37~23.48%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 39.07~67.92, 3.57~8.87, and 7.48~20.67, respectively. The amino nitrogen contents of all samples were in the range of 257.29 to 839.58 mg% and TM13 showed the highest content (839.58 mg%). Total viable cells, yeast and mold counts of Meju were 8.43~5.91 log CFU/g, 2.48~5.19 log CFU/g, and 3.42~7.48 log CFU/g, respectively. Based on the results, it is proposed that quality standards and management of Meju fermentation conditions and information about different varieties of soybeans used should be made available.
Keywords
Meju; fermentation; physicochemical; microbiological distribution;
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Times Cited By KSCI : 2  (Citation Analysis)
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