Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria

유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화

  • Seo, Young-Ran (Department of Culinary Art Graduate School of Tourism, Youngsan University) ;
  • Kim, Sung-Hun (Department of Oriental Cuisine, Youngsan University) ;
  • Song, Ho-Su (Department of Western Cuisine, Youngsan University)
  • 서영란 (영산대학교 관광대학원 조리예술전공) ;
  • 김성훈 (영산대학교 동양조리학과) ;
  • 송호수 (영산대학교 서양조리학과)
  • Received : 2018.08.10
  • Accepted : 2018.09.17
  • Published : 2018.10.31
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Abstract

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

Keywords

References

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