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• W2018287103 abstract "본 연구는 오징어 육에 발효촉진제를 첨가하여 발효한 오징어 조미료 소재 개발을 목적하며 결과를 요약하면 다음과 같다. Asp. oryzae koji를 10%첨가하여 발효하였을 때 아미노질소량이 가장 높았고 휘발성 염기질소량이 가장 낮았으며, pH의 감소량이 크고 산도가 높아 발효에 가장 알맞은 조건이었으며, 10일간 발효하였을 때 아미노질소량이 가장 높아 발효생성물을 제조하기에 가장 적합하였다. Asp. oryzae koji 10%의 농도에 10일간 발효한 오징어 육 발효생성물의 유리 아미노산 조성은 감칠맛을 내는 아미노산인 glutamic acid의 함량이 가장 많았고 핵산관련물질 중 감칠맛을 내는 IMP가 쓴맛을 내는 hypoxanthine보다 많아 식품 정미소재로 이용하기에 적합하였다. 항산화 및 <TEX>${alpha}$</TEX>-glucosidase 저해활성은 농도 의존적으로 증가하였으며, 항산화 및 소장에서 단당류의 생성을 억제하여 혈당을 낮출 수 있는 가능성이 있는 기능성 소재로서의 활용가능성도 있다고 보여진다. 오징어 발효생 성물에 부재료를 첨가하여 조미료를 제조한 결과 시판 천연조미료와 비교하여 관능적으로 큰 차이가 없었다. 이상의 결과를 고려할 때 오징어 육 발효생성물은 기능성 소재로의 활용에 대하여는 추가연구가 필요하지만, 천연조미료 등 식품 정미 소재로써 활용이 가능하다고 판단된다. Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The <TEX>$IC_{50}$</TEX> values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and <TEX>${alpha}$</TEX>-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings." @default.
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• W2018287103 date "2011-06-30" @default.
• W2018287103 modified "2023-10-18" @default.
• W2018287103 title "Quality Properties of Fermented Squid Seasoning Manufactured with Fermentation Accelerator" @default.
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• W2018287103 doi "https://doi.org/10.9721/kjfst.2011.43.3.334" @default.
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