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KMID : 0665220180310050712
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 5 p.712 ~ p.719
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Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju of Various Regio
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Shin Dong-Sun
Han Sang-Ik
Choi In-Duck
Lee Seuk-Ki
Park Ji-Young
Kim Nam-Geol
Choi Hye-Sun
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Abstract
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This study was carried out to obtain basic data on Korean traditional Meju collected from 18 regions (TM1~TM18) in Korea and to define and control quality. The shape of Meju was mostly rectangular and the weight was 0.84~2.04 kg. The physicochemical analysis showed: pH, 5.31~8.21; total acidity, 0.91~2.74%; moisture content, 4.79~42.16%; and soluble protein content, 41.37~23.48%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 39.07~67.92, 3.57~8.87, and 7.48~20.67, respectively. The amino nitrogen contents of all samples were in the range of 257.29 to 839.58 mg% and TM13 showed the highest content (839.58 mg%). Total viable cells, yeast and mold counts of Meju were 8.43~5.91 log CFU/g, 2.48~5.19 log CFU/g, and 3.42~7.48 log CFU/g, respectively. Based on the results, it is proposed that quality standards and management of Meju fermentation conditions and information about different varieties of soybeans used should be made available.
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KEYWORD
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Meju , fermentation , physicochemical , microbiological distribution
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