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한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.5, 2018년, pp.712 - 719  
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

지역별 시판 전통메주의 이화학적 및 미생물 분포 특성
Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju of Various Region

신동선   (농촌진흥청 국립식량과학원 중부작물부  ); 한상익   (농촌진흥청 국립식량과학원 중부작물부  ); 최인덕   (농촌진흥청 국립식량과학원 중부작물부  ); 이석기   (농촌진흥청 국립식량과학원 중부작물부  ); 박지영   (농촌진흥청 국립식량과학원 중부작물부  ); 김남걸   (농촌진흥청 국립식량과학원 중부작물부  ); 최혜선   (농촌진흥청 국립식량과학원 중부작물부  );
  • 초록

    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.


  • 주제어

    Meju .   fermentation .   physicochemical .   microbiological distribution.  

  • 참고문헌 (27)

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