CAJ | 학술논문

以一种新型的乳酸菌发酵榨菜为研究对象，比较其风味、果胶组成及质构与传统工艺榨菜的异同。研究发现，两种榨菜在腌制过程中的pH、乳酸产率及感官品质都有明显差异。固相微萃取一气质联用分析结果显示，新型乳酸菌发酵榨菜检出化合物种类高达59种，且多以酯类为主，香气更全面，而传统腌制榨菜所含化合物种类仅为22种。两种榨菜的原果胶和可溶性果胶含量有较大差别，经质构仪测定表明硬度、脆度、咀嚼性和弹性也差异显著。实验结果表明，乳酸菌发酵榨菜具有更优良的感官特性，但由于乳酸菌的长时间发酵，其果胶含量及硬度等较传统榨菜低。
이일충신형적유산균발효자채위연구대상，비교기풍미、과효조성급질구여전통공예자채적이동。연구발현，량충자채재업제과정중적pH、유산산솔급감관품질도유명현차이。고상미췌취일기질련용분석결과현시，신형유산균발효자채검출화합물충류고체59충，차다이지류위주，향기경전면，이전통업제자채소함화합물충류부위22충。량충자채적원과효화가용성과효함량유교대차별，경질구의측정표명경도、취도、저작성화탄성야차이현저。실험결과표명，유산균발효자채구유경우량적감관특성，단유우유산균적장시간발효，기과효함량급경도등교전통자채저。
A newly-styled Lactobacillus fermented mustard tuber was studied, and its flavor, constitution of pectin and texture were compared with the traditionally salted mustard tuber. It was found that pH, lactic acid yield and sensory properties varied greatly during fermentation period. SPME-GC/MS results showed that the former sample contained 59 flavor compounds and had a comprehensive odor and flavor profile, while the latter just 22 compounds. Meanwhile, the content of protopectin and soluble pectin as well as the hardness, fracture, chewiness and springiness in both fermented mustard tubers were significantly different. It shows that mustard tuber fermented by Lactobacillus has better flavor, but with less pectin and hardness for its long term fermentation.