Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Soybean Paste Added with Krill

크릴이 첨가된 된장의 품질 특성

  • Kim, Ji-Sang (Dept. of Food and Nutrition, The Research Institute of Human Ecology, Kyung-Hee University) ;
  • Moon, Gap-Soon (Food Science Institute, School of Food and Life Science, and Biohealth Products Research Center, Inje University) ;
  • Lee, Young-Soon (Dept. of Food and Nutrition, The Research Institute of Human Ecology, Kyung-Hee UniversityYoung-Soon)
  • 김지상 (경희대학교 식품영양학과 및 생활과학연구소) ;
  • 문갑순 (인제대학교 식품과학연구소.식품생명과학부.바이오헬스소재연구센터) ;
  • 이영순 (경희대학교 식품영양학과 및 생활과학연구소)
  • Received : 2009.08.03
  • Accepted : 2009.10.22
  • Published : 2009.10.31
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Abstract

This study was conducted to develop functional soybean paste with krill (Euphausiacea) as compared to a conventional soybean paste (S1). Soybean containing 10%, 20% and 30% (w/w) krill (S2~S4, respectively) was prepared and quality characteristics (moisture, crude fat, crude protein, ash, reducing sugar, pH, titratable acidity, total acidity and buffering power) were assessed during fermentation for 150 days. As well, antioxidative activities of krill soybean paste were compared to those of control soybean paste based on total phenolic compound content and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The moisture content of all samples decreased to 41.91~53.47% during fermentation, while the crude fat increased to 1.98~5.21% with increasing addition of krill. Additionally, crude protein increased slightly to 8.24~14.08% with increasing addition of krill after 120 days of fermentation. Ash content was 15.96~18.92%. The reducing sugar content of S2, S3 and S4 was higher than those of S1 with increasing length of fermentation. S2, S3, and S4 displayed progressive decreases in pH and progressive increases in titratable acidity compared to S1. The total acidity of all samples was increased, while the buffering power was decreased with increasing fermentation. Especially, the buffering power of S1 was lower than that of S2, S3 and S4. DPPH radical scavenging activity of lipophilic extracts from S2, S3 and S4 was slightly higher than those of S1. However, the radical scavenging activity of hydrophilic extracts from all samples had similar tendencies, regardless of the krill content or fermentation period. Total phenolics increased with increasing fermentation time and TBA value increased with increasing fermentation time and krill content.

Keywords

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