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Antimicrobial Effect of ε-Poly-L-lysine Mixture on Cheonggukjang and Optimization of the Mixing Ratio KCI 등재

청국장에 대한 ε-Poly-L-lysine 혼합제재의 항 미생물 효과 및 혼합비율의 최적화

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The objectives of this study were to evaluate the antimicrobial effects of ε-poly-L-lysine mixture (EPM) on cheon-ggukjang and to determine the optimal mixing ratio in cheonggukjang. Increasing the EPM up to 2% decreased via-ble cell counts at both 15oC and 30oC storage. The pH of cheonggukjang without EPM increased slowly over thestorage periods, but cheonggukjang with EPM showed a slight increasing tendency, with the highest pH at 2% EPM.The sensory scores, such as texture and flavor, were highest in samples containing 2% EPM; however, overall pref-erence was not significantly different when compared to the control. For the optimum cheonggukjang processingconditions, 13 experimental points were selected. Soybean and EPM were chosen as independent variables. Viablecell count, pH, texture, and overall preference were measured. The optimum formulation of cheonggukjang usingthe numerical analysis was found to be 98.52% soybean and 1.48% EPM, resulting in a 0.722 desirability value.

목차
Abstract
 Introduction
 Materials and Methods
  Materials
  Measurement of pH and color
  Measurement of the antimicrobial activity of EPM and viable cell counts
  Sensory analysis
  Experimental design for determining the optimal mixing ratio
  Statistical analysis
 Results and Discussion
  pH of Cheonggukjang
  Effect on the growth inhibition of microorganisms
  Measurement of colors (L value)
  Sensory analysis
  Design point selection for mixture design, modeling and analysis
  Optimization of mixture ratio for manufacturing cheonggukjang
 Acknowledgement
 References
저자
  • Dong Hwa Lee(Department of Food Science and Biotechnology, Institute Life Science and Resources, Kyung Hee University) | 이동화
  • Moo Yeol Baik(Department of Food Science and Biotechnology, Institute Life Science and Resources, Kyung Hee University) | 백무열
  • Sung Won Choi(Department of Food and Culinary Arts, Osan University) | 최성원
  • Eun Jung Lee(Hae Kang Bio) | 이은정
  • Byung Yong Kim(Department of Food Science and Biotechnology, Institute Life Science and Resources, Kyung Hee University) | 김병용 Corresponding author