Hwang In-Seo, Jo Yongwoo, Kim Mina K
Department of Food Science and Human Nutrition and K-Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk Republic of Korea.
Food Sci Biotechnol. 2024 Mar 17;33(12):2737-2745. doi: 10.1007/s10068-024-01535-x. eCollection 2024 Sep.
Traditional characteristically differs from commercial , as the former involves a long and natural fermentation process. This study determined the physiochemical characteristics of traditional produced in Chungnam region. Two commercial and thirteen traditional products were characterized in terms of color, moisture content, pH, °Brix, salinity, acid value, titratable acidity, NH-N content, alcohol content, and total and reducing sugar contents. The traditional samples significantly differed from the commercial samples in terms of color, moisture, °Brix, acid value, and in alcohol, NH-N content, and total sugar contents (p < 0.05), and the traditional samples were characteristically similar to those previously analyzed. Moreover, the samples produced in different cities could be clustered based on their physiochemical characteristics. The observed differences among the traditional samples were attributed to fermentation conditions, namely, duration and temperature, as these differences were not correlated with ingredient ratio.
传统产品在特性上与商业产品不同，因为前者涉及漫长的自然发酵过程。本研究测定了忠南地区生产的传统产品的理化特性。对两种商业产品和十三种传统产品在颜色、水分含量、pH值、糖度、盐度、酸值、可滴定酸度、铵态氮含量、酒精含量以及总糖和还原糖含量方面进行了表征。传统样品在颜色、水分、糖度、酸值以及酒精、铵态氮含量和总糖含量方面与商业样品存在显著差异（p < 0.05），并且传统样品在特性上与先前分析的样品相似。此外，不同城市生产的样品可以根据其理化特性进行聚类。传统样品之间观察到的差异归因于发酵条件，即持续时间和温度，因为这些差异与成分比例无关。
