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KMID : 1024420140180030171
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Food Engineering Progress
2014 Volume.18 No. 3 p.171 ~ p.176
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A Study on Improving the Quality of Traditional Eoyukjang with Various Additives
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Lee Dong-Hwa
Baik Moo-Yeol
Kim Hye-Kyung
Hahm Young-Tae
Kim Chang-Nam
Choi Sung-Won
Kim Byung-Yong
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Abstract
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Eoyukjang is a special Korean soy paste mixed with various meats and fishes, increasing their nutritional value and adding specific flavor, and taste. ε-poly-L-lysine mixtures (EPM) 1.48%, Lactobacillus halophilus 0.5%, and red ginseng powder (RGP) 0.5% were added and stored at 25oC for 12 wk. The pH, viable cell count, DPPH radical scavenging activity, viscosity, pathogenic microorganisms, and sensory evaluation were measured during the storage periods. EPM did not influence the DPPH radical scavenging activity. However, the addition of EPM inhibited the growth of microorganisms and increased the shelf life. On the other hand, L. halophilus showed higher DPPH radical scavenging activity as well as enhanced shelf life. In the case of RGP, DPPH radical scavenging activity was similar to that of L. halophilus, whereas the sensory scores were highly estimated. Pathogenic microorganisms, such as Vibrio parahaemolyticus, Bacillus cereus, and Escherichia coli O157:H7, were not detected, and Eoyukjang was safe during the 12 wk storage period.
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KEYWORD
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Eoyukjang, ε-poly-L-lysine mixtures, Lactobacillus halophilus, ginseng powder
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