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KMID : 0380620160480060569
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 6 p.569 ~ p.573
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Effect of various additives on reduction of unpleasant odor and inhibition of Bacillus cereus growth in cheonggukjang
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Jeong Su-Hyeon
Park Song-Yi
Jeong Eun-Seon
Kim Yong-Suk
Mun Sung-Phil
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Abstract
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The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.
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KEYWORD
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cheonggukjang, unpleasant odor, Bacillus cereus inhibition, bamboo salt
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