한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제51권6호
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  • Pages.613-622
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  • 2018
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성

Characteristics of Seasoning Soy Sauce with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria

  • 이인선 (영산대학교 관광대학원 조리예술전공) ;
  • 송호수 (영산대학교 서양조리학과)
  • Lee, In-Seon (Department of Culinary Art Graduate School of Tourism, Youngsan University) ;
  • Song, Ho-Su (Department of Western Cuisine, Youngsan University)
  • 투고 : 2018.08.11
  • 심사 : 2018.12.04
  • 발행 : 2018.12.31
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초록

This study investigated changes in the quality and antioxidant activity of soy sauce with added Saccharina japonica powder (FSP). Soy sauce was prepared with acid-hydrolyzed soy sauce, brewed soy sauce, honey, ginger, garlic, dried red pepper, ${\gamma}$-aminobutyric acid (GABA)-enriched sea tangle fermented in lactic acid, and 1% or 3% S. japonica powder by soy sauce volume. The color, pH, microbiology, amino nitrogen, free amino acids, antioxidant activity, and sensory qualities of the soy sauce were evaluated. There were no significant differences in the general characteristics or antioxidant activity. However, the addition of FSP to the soy sauce enhanced the delicate flavor. Furthermore, soy sauce containing FSP had higher levels of GABA (50 mg/100 mL), a biofunctional ingredient. Therefore, the development of seasoning soy sauce with enhanced functionality seems possible.

키워드

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Fig. 1. Total phenolic and total flavonoid contents of seasoning soy sauce added fermented Saccharina japonica extract. Control, regular seasoning soy sauce; FSP 1%, seasoning soy sauce with 1% Saccharina japonica powder fermented by lactic acid bacteria; FSP 3%, seasoning soy sauce with 3% Saccharina japonica powder fermented by lactic acid bacteria; WST 1%, seasoning soy sauce with 1% dried sea tangle water extract; WST 3%, seasoning soy sauce with 3% dried sea tangle water extract. a-dMeans values with different letters on the column are significantly different at P<0.05. GAE, gallic acid equivalent; QUE, quecetin equivalent.

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Fig. 2. DPPH radical scavenging of seasoning soy sauce added fermented Saccharina japonica extract. Control, regular seasoning soy sauce; FSP 1%, seasoning soy sauce with 1% Saccharina japonica powder fermented by lactic acid bacteria; FSP 3%, seasoning soy sauce with 3% Saccharina japonica powder fermented by lactic acid bacteria; WST 1%, seasoning soy sauce with 1% dried sea tangle water extract; WST 3%, seasoning soy sauce with 3% dried sea tangle water extract. a-dMeans values with different letters on the column are significantly different at P<0.05. DPPH, 2,2-diphenyl-1-picrylhydra-zyl.

KSSHBC_2018_v51n6_613_f0003.png 이미지

Fig. 3. ABTS radical scavenging of seasoning soy sauce added fermented Saccharina japonica extract. Control, regular seasoning soy sauce; FSP 1%, seasoning soy sauce with 1% Saccharina japonica powder fermented by lactic acid bacteria; FSP 3%, seasoning soy sauce with 3% Saccharina japonica powder fermented by lactic acid bacteria; WST 1%, seasoning soy sauce with 1% dried sea tangle water extract; WST 3%, seasoning soy sauce with 3% dried sea tangle water extract. aMeans values with different letters on the column are significantly different at P<0.05. ABTS, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid.

Table 1. Physicochemical composition of seasoning soy sauce added fermented Saccharina japonica extract

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Table 2. Change of pH, acidity and brix contents of seasoning soy sauce added fermented Saccharina japonica extract

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Table 3. Change of salinity and amino nitrogen contents of seasoning soy sauce added fermented Saccharina japonica extract

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Table 4. Color parameters and absorbance at 294 nm and 420 nm of seasoning soy sauce added fermented Saccharina japonica extract

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Table 5. Microbial assay of seasoning soy sauce added fermented Saccharina japonica extract

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Table 6. Sensory characteristics of seasoning soy sauce added fermented Saccharina japonica extract

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Table 7. Free amino acids contents of seasoning soy sauce added fermented Saccharina japonica extract

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