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http://dx.doi.org/10.9721/KJFST.2016.48.6.569

Effect of various additives on reduction of unpleasant odor and inhibition of Bacillus cereus growth in cheonggukjang  

Jeong, Su-Hyeon (Department of Food Science and Technology, Chonbuk National University)
Park, Song-Yie (National Institute of Crop Science)
Jeong, Eun-Seon (Jeonbuk Institute for Food-Bioindustry)
Kim, Yong-Suk (Department of Food Science and Technology, Chonbuk National University)
Mun, Sung Phil (Department of Wood Science and Technology, Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.48, no.6, 2016 , pp. 569-573 More about this Journal
Abstract
The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.
Keywords
cheonggukjang; unpleasant odor; Bacillus cereus inhibition; bamboo salt;
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Times Cited By KSCI : 10  (Citation Analysis)
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