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<p>This study evaluated the quality properties of fermented butter using 0.5% (v/v) extract solution from Korean traditional fermented soy pastes (KFSE; C: Cheonggukjang; D: Doenjang; and M: Meju). Samples were analyzed for pH, Commission Internationale de l’Éclairage (CIE) color, viscosity, moisture and fat contents, total plate count, lactic acid bacteria (LAB) count, electronic nose, electronic tongue, and sensory evaluation. The Con (fermented butter using commercial starter) showed a significantly lower pH than KFSE-treated samples (<i>p</i> &lt; 0.05). The M exhibited significantly higher LAB counts as well as greater yellowness, fat, and moisture contents than the other samples (<i>p</i> &lt; 0.05), while total plate counts were highest in C. Electronic nose and principal component analysis demonstrated distinct oily, buttery, and fermented flavor profiles in KFSE-treated samples. Electronic tongue analysis indicated that KFSE-treated samples had higher sourness, saltiness, and umami intensities. Sensory evaluation showed that M received the highest scores in most traits, indicating improved overall acceptability and functional properties of fermented butter.</p>

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Quality properties of fermented butter using extract solution from Korean traditional fermented pastes

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月30日

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  • Yeon-Su Jeong,
  • Hae In Yong,
  • Sin-Young Park

摘要

This study evaluated the quality properties of fermented butter using 0.5% (v/v) extract solution from Korean traditional fermented soy pastes (KFSE; C: Cheonggukjang; D: Doenjang; and M: Meju). Samples were analyzed for pH, Commission Internationale de l’Éclairage (CIE) color, viscosity, moisture and fat contents, total plate count, lactic acid bacteria (LAB) count, electronic nose, electronic tongue, and sensory evaluation. The Con (fermented butter using commercial starter) showed a significantly lower pH than KFSE-treated samples (p < 0.05). The M exhibited significantly higher LAB counts as well as greater yellowness, fat, and moisture contents than the other samples (p < 0.05), while total plate counts were highest in C. Electronic nose and principal component analysis demonstrated distinct oily, buttery, and fermented flavor profiles in KFSE-treated samples. Electronic tongue analysis indicated that KFSE-treated samples had higher sourness, saltiness, and umami intensities. Sensory evaluation showed that M received the highest scores in most traits, indicating improved overall acceptability and functional properties of fermented butter.