논문 상세보기
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
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/281229
pp.276-281
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.
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
