지역특화 대상식품인 강원도 재래식 막장의 품질특성 및 항산화 활성

초록

Purpose: The study characterized the traditional makjang produced in Gangwon province for its development as one of many local specialty foods. Methods: The traditional makjang was analyzed for its physicochemical and sensory properties and antioxidant activities, and was compared by using commercial makjang and doenjang as controls. Results: The traditional makjang was higher in crude ash (p<0.001), NaCl (p<0.05) and titratable acidity (p<0.01) as compared with that of doenjang, presumably due to the absence of soy sauce extraction. The traditional makjang was appreciably higher in the content of γ-aminobutyric acid (GABA), and it had a lower content of glutamic acid (p<0.01), which implicates that microorganisms with glutamic acid decarboxylase were strongly involved during fermentation of makjang. The water extract of the traditional makjang showed higher total reducing capacity (p<0.01), SOD-like activity (p<0.05), and DPPH radical scavenging activity, without a significant difference in the content of total flavonoids, as compared with those of the controls. It indicates the presence of non-flavonoid compounds that acted as strong single electron transfer and/or hydrogen atom transfer in the makjang. However, on the sensory evaluation, the traditional makjang was least preferred (p<0.01), which was attributed to more sourness and off-flavor and to less softness and tasty flavor. Conclusion: The traditional makjang should be developed as a local specialty food that provides unique antioxidant activities and functionality. This traditional food needs to be combined with a proper strategy for improving its negative sensory attributes.

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