Earticle

초록

영어

Eoyukjang is a traditional Korean sauce made of cooked soypaste or meju supplemented with fish and meats atleast 1 year of fermentation period. Eoyukjang was recovered according to the traditional method and stored under the groundin a pot without plastic packaging (13G: 13 month fermentation under the ground) or in an incubator wrapped with plasticpackaging (6I, 12I, and 18I: 6, 12, and 18 month fermentation, respectively). Distribution of isoflavones and fatty acids weremonitored by high performance liquid chromatography (HPLC) and gas chromatography (GC), respectively. Total isoflavonesin 13G, 6I, 12I, and 18I were 3.792, 0.387, 0.460, and 0.510µmol/g, respectively. Samples of 13G had at least 8.24 timeshigher isoflavone contents than samples from 12I. Aglycones were the major isoflavones in eoyukjang and were found morethan 92% in 13G and 39-63% in incubated samples. In fatty acid analysis, the ratios of unsaturated to saturated fatty acidsfrom 13G were higher than those from 6I, 12I, and 18I. Traditional fermentation methods using a pot may allow moremigration of air and moisture than samples wrapped with plastic packaging, which caused the difference in the distribution ofisoflavones and fatty acids.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• YongWoo Park [ Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Korea ]
• SeungWook Lee [ Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Korea ]
• Pahn-Shick Chang [ Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Korea ]
• Jong-Mee Lee [ Department of Food and Nutritional Sciences, Ewha Womans University, Seoul 120-750, Korea ]
• Young Suk Kim [ Department of Food Science and Technology, Ewha Womans University, Seoul 120-750, Korea ]
• JaeHwan Lee [ Department of Food Science and Technology, Seoul National University of Technology, Seoul 139-743, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664