대표어
한국학술지인용색인(NRF)
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초록보기
In an effort to characterize the physicochemical properties and microbial risks associated with the soy sauce jangachi (Korean traditional pickle), 15 different home-made products, which were prepared from medicinal plants and wild edible vegetables, from head-families of Andong, Kyungsangbuk-do Province in Korea, and 6 different commercial products sold at supermarket, were investigated. The average pH of the mature soaking solutions and plants soaked in the 21 jangachi were 3.99 ± 0.38 and 3.51 ± 0.41, and the average acidity of the mature soaking solutions and soaked plants were 1.59 ± 0.54 and 1.65 ± 0.76,respectively. The average brix of the mature soaking solutions and plants soaked were 27.67 ± 8.38 and 25.61 ± 6.60, respectively. In salinity, which is a major factor in jangachi industry production, the average salinity of the mature soaking solutions and soaked plants were 7.55 ± 3.26 and 5.75 ± 2.23, respectively. In particular, the hot-peppers, eusuri, du-rup, kaet-ip, kuji-ppong, myeng-i and sancho jangachi were amongst the home-made products, and the salinity was above 8.8%, which was 2 foldshigher than that of the commercial sterilized products, and 1/3-lower than commercial non-sterilized products. The color difference and turbidity of jangachi were dependent on the plant parts used. In microbial risk assessment, the microorganisms related with food-borne disease, such as Escherichia coli, Salmonella sp, and Shigella sp., were not detected. After some time, total cell count analysis revealed that the commercial products sold at supermarkets were more vulnerable than the homemade products.
권호기사
참고문헌 (24건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Biotechnological studies in the Far-Eastern Region of Russia.  |
미소장 |
| 2 | Cha WS, Baeg SG, Na GM, Park JH, Oh SL, Lee WY, et al. 2003. Changes of physicochemical characteristics during the preparation of persimmon pickles. J. Korean Soc. Appl. Biol. Chem. 46: 317-322. | 미소장 |
| 3 | Choi JH, Park JY, Lim EG, Choi MK, Kim JS, Choi GB,et al. 2012. An investigation of microbial contamination of side dishes sold at traditional market ad super market in Ulsan. J. Food Hygiene Safety 27: 87-95. | 미소장 |
| 4 | Choi SA, Cho MS. 2012. Changes in quality characteristics of eggplant pickles by salt content and drying time during storage. Korean J. Food Culture. 27: 211-224. | 미소장 |
| 5 | Chung DO, Chung HJ. 1995. Associated microorganisms and chemical composition of persimmon pickles. Korean J. Dietary Culture 10: 133-137. | 미소장 |
| 6 | Chung SK, Lyu ES, Lee DS. 2006. Exploration of preservation hurdles in Korean traditional side dishes. Korean J. Food Preserv. 13: 259-268. | 미소장 |
| 7 | Han GJ, Shin DS, Jang MS. 2009. The quality characteristics of Aralia ontinentalis Kitagawa jangachi by storing time. Korean J. Food Cookery Sci. 25: 8-15. | 미소장 |
| 8 | Hong MS, Kim KH, Yook HS. 2012. Quality changes in unripe peaches janachi according to cultivar during storage. J. Korean Soc. Food Sci. Nutr. 41: 1577-1583. | 미소장 |
| 9 | Jeong DY, Kim YS, Jung ST, Shin DH. 2006. Changes in physicochemical characteristics during soacking of persimmon pickles treated with organic acid and sugars. Korean J. Food Sci. Technol. 38: 392-399. | 미소장 |
| 10 | Jo YJ, Cheon SS. 2004. Changes of cell wall components and softening enzyme during the preparation of persimmons pickles. J. Korean Soc. Appl. Biol. Chem. 47: 55-60. | 미소장 |
| 11 | Joung AR, Koh MS. 1993. Changes in the texture property of garlic pickle during aging. Korean J. Food Sci. Technol. 25: 596-601. | 미소장 |
| 12 | Jung EA, Choi SK, Namkung Y. 2011. Quality and sensory characteristics of low-salt fermented king mushroom (Jjangachi) added with different amounts of soy sauce. Korean J. Culinary Res. 17: 231-240. | 미소장 |
| 13 | Jung HA, Jung HS, Joo NM. 2007. Quality characteristics of whole and peeled garlic jangachi (Korean pickle) by aging period. Korean J. Food Cookery Sci. 23: 940-946. | 미소장 |
| 14 | Jung ST, Lee HY, Park HJ. 1995. The acidity, pH, salt content and sensory scores change in oyijangachi manufacturing. J. Korean Soc. Food Nutr. 24: 606-612. | 미소장 |
| 15 | Kang NS, Kim JH, Kim JK. 2008. Quality characteristics of onion jangaji during aging. Korean J. Food Preserv. 15: 796- 803. | 미소장 |
| 16 | Kim CH, Yang YH, Lee KJ, Park WS, Kim MR. 2005. Quality characteristics of pickled cucumber prepared with dry salting methods during storage. J. Korean Soc. Food Sci. Nutr. 34: 721-728. | 미소장 |
| 17 | Kim DC, Cho EH, In MJ, Oh CH, Hong KW, Kwon SC, et al. 2012. The prediction of shelf-life of pickle processed from maengjong bamboo. J. Korea Academia-Industrial Coop. Soc. 13: 2641-2647. | 미소장 |
| 18 | Kim JH, Kim JK. 2008. Effect of maturation solution composition on the physicochemical properties of onion janaji. Korean J. Food Preserv. 15: 816-823. | 미소장 |
| 19 | Kim MS, Kim MY, Son CW, Lim SK, Kim MR. 2009. Microbio logical hazard analysis of commercial side dishes purchased from traditional markets and supermarkets in Daejeon. Korean J. Food Cookery Sci. 25: 84-89. | 미소장 |
| 20 | Kwon JE, Baek UH, Jung IC, Sohn HY. 2010. Biological activity of fresh juice of wild-garlic, Allium victorialis L. Korean J. Food Preserv. 17: 541-546. | 미소장 |
| 21 | Lee JM, Lee HR, Nam SM. 2002. Optimization for pretreatment condition according to salt concentration and soaking time in the preparation of perilla jangachi. Korean J. Dietary Culture 17: 70-77. | 미소장 |
| 22 | Biotechnological Approach of Microbial Lipase: A Review |
미소장 |
| 23 | Nam SM, Lee HR, Lee JM. 2003. Removal efficiency of residual pesticides during processing of perilla jjangachi preparation. Korean J. Food Culture 18: 562-568. | 미소장 |
| 24 | Park GS, Kim GS. 2008. Quality characteristics of Allium victorialis mul-kimchi during fermentation. Korean J. Food Cookery Sci. 24: 829-836. | 미소장 |
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