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

Authors

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

Published in

Food science of animal resources. Volume 46. Issue 1. Jul 30, 2026. Epub Jul 30, 2026.

Abstract

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.

PMID:
42530780
Bibliographic data and abstract were imported from PubMed on 30 Jul 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.