동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제25권2호
  • /
  • Pages.326-332
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  • 2015
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
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시판 막장의 맛 성분에 관한 연구 -유리당, 유기산, 유리아미노산을 중심으로-

Analysis of Free Sugar, Organic Acid and Free Amino Acid in Commercial Makjang

  • 전소현 (충남대학교 식품영양학과) ;
  • 전혜련 (충남대학교 식품영양학과) ;
  • 김현정 (충남대학교 식품영양학과) ;
  • 이수진 (충남대학교 식품영양학과) ;
  • 이보담 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Jeon, So Hean (Dept. of Food & Nutrition, Chungnam National University) ;
  • Jeon, Hye Lyun (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyun-Jeong (Dept. of Food & Nutrition, Chungnam National University) ;
  • Lee, Su-Jin (Dept. of Food & Nutrition, Chungnam National University) ;
  • Lee, Bo-Dam (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 투고 : 2014.12.05
  • 심사 : 2015.04.06
  • 발행 : 2015.04.30
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초록

Makjang is a kind of Korean traditional short-term fermented soybean paste. The purpose of this study was to evaluate the compositions of free sugars, organic acids and free amino acids as well as microbial counts of six kinds of Makjang. Commercial Makjang from different regions (Kangwon-do, Choongchung-do and Kyungsang-do) were used. The major free sugars of samples were glucose (0.15~3.97%) and maltose (0.01~0.54%), whereas sucrose (0.02%) was detected only in M4 and fructose only in M1 and M2. The major organic acids were citric acid (0.16~3.09%), malic acid (0.06~0.23%) and succinic acid (0.01~0.11%). The total content of free amino acids ranged from 0.02 to 8.74 mg/g, and major amino acids were detected in the order of glutamic acid, leucine, alanine and aspartic acid. Numbers of viable cells of bacteria as well as yeast and molds were $7.8{\times}10^4{\sim}4.8{\times}10^5$ and $8.1{\times}10^3{\sim}3.6{\times}10^4$, respectively. The results of the sensory evaluation showed that over-all preference of Kyungsang-do Makjang was higher than others. Consequently these results provide better information for standardizing and improving quality and functional activity of commercial Makjang.

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