JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Microbiological and Organoleptic Characteristics of gochujang, Korean Traditional Red Pepper Paste Added with Different Levels of Sweet Persimmon Powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Microbiological and Organoleptic Characteristics of gochujang, Korean Traditional Red Pepper Paste Added with Different Levels of Sweet Persimmon Powder
Kim, Jeong-Yeon; Hwang, Su-Jung; Eun, Jong-Bang;
  PDF(new window)
 Abstract
To develop food and organoleptic quality of gochujang 0, 3, 4, and 5% of sweet persimmon powder were added to Korean traditional red pepper paste during fermentation and microbiological and organoleptic characteristics were investigated. The total bacteria count of the gochujang tended to increase slowly until a level of CFU/g with increasing fermentation time. There was no significant difference (p <0.05) between the control and the treatment during fermentation. The number of yeast and mold was CFU/g during fermentation. Sensory evaluation after 30, 60, and 90 days of fermentation showed that addition of sweet persimmon powder to the gochujang did not affect its color, but the level of sweetness and umami, increased as additional level of sweet persimmon powder increased. In the overall acceptabilty, there was no significant difference (p <0.05) until 30 days of fermentation and the gochujang added with 4% sweet persimmon powder showed the highest organoleptic value. And it showed high score in sweetness, umami and overall acceptability at the end of fermentation. The results indicated that 4% additional level of sweet persimmon powder was the best making gochujang.
 Keywords
gochujang;microbiological and organoleptic characteristics;sweet persimmon powder;
 Language
Korean
 Cited by
1.
소규모 농가 생산 전통고추장과 시판 고추장의 맛성분에 관한 연구 - 유리당과 유리아미노산을 중심으로 -,손성혜;홍여주;한귀정;유선미;유승석;

한국식품조리과학회지, 2013. vol.29. 5, pp.543-552 crossref(new window)
2.
고추장 묘사분석을 위한 프로토콜 개발: 입가심물질 중심으로,이은혜;정서진;유선미;한귀정;

한국식품조리과학회지, 2013. vol.29. 5, pp.489-500 crossref(new window)
1.
Developing descriptive analysis protocol for gochujang: establishing optimal palate cleanser, Korean journal of food and cookery science, 2013, 29, 5, 489  crossref(new windwow)
 References
1.
Bae TJ, Kim KE, Choi OS, Kim HS, Kang DS, and Kim KS (2001) Changes of enzyme activities in Kochujang added sea tangle powder during fermentation. Korean J Life Sci 11, 393-399.

2.
Bang HY, Park MH, and Kim GH (2004) Quality characteristics of Kochujang prepared with Paecilomyces japonica from silkworm. Korean J Soc Food Sci Nutr 31, 977-985.

3.
Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, and Shin DB (2008) Effect of citrus concentrate on the physicochemical properties of Kochujang. Korean J Food Sci Technol 40, 626-632.

4.
Choi JY, Lee TS, and Noh BS (2000) Quality characteristics of the Kochujang prepared with mixture of meju and koji during fermentation. Korean J Food Sci Technol 32, 125-131.

5.
Choo JJ and Shin HJ (2000) Sensory evaluation and changes in physiochemical properties and microflora and enzyme activities of pumpkin-added Kochujang. Korean J Food Sci Technol 32, 851-859.

6.
Hertlog MGL, Feskens EJM, Hollman PCH, Katan MB, and Kromhout D (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: The Jutphen elderly study. Lancet 342, 1007-1011. crossref(new window)

7.
Jeong YJ. Seo JG. Lee GD, and Yoon SR (2000) Changes in quality characteristics of traditional Kochujang prepared with apple and persimmon during fermentation. J Korean Soc Food Sci Nutr 29, 575-581.

8.
Kim YS (1993) Studies on the changes in physicochemical characteristics and volatile flavor compounds of traditional Kochujang during fermentation. PhD Dissertation. King Sejong University, Seoul, Korea.

9.
Kim YS and Song GS (2002) Characteristics of kiwifruit-added traditional Kochujang. Korean J Food Sci Technol 34, 1091-1097.

10.
Kwon DJ, Jung JW, Kim JH, Park JH, Yoo JY, Koo YJ, and Chung KS (1996) Studies on establishment of optimal aging time of Korean traditional Kochujang. J Korean Agric Chem Biotechnol 39, 129-133.

11.
Lee JM, Jang JH, Oh NS, and Han MS (1996) Bacterial distribution of Kochujang. Korean J Food Sci Technol 28, 260-266.

12.
Meilgaard M, Civille GV, and Carr BT (1987) Sensory evaluation techniques. CRC press. Inc., Boca Raton, FL.

13.
Oh HI and Park JM (1997) Changes in quality characteristics of traditional Kochujang prepared with a Meju of different fermentation period during aging. Korean J Food Sci Technol 29, 1166-1174.

14.
Park JS, Lee TS, Kye HW, Ahn SM, and Noh BS (1993) Study on the preparation of Kochujang with addition of fruit juices. Korean J Food Sci Technol 25, 98-104.

15.
Park WP, Cho SH, Lee SC, and Kim SY (2007) Changes of characteristics in Kochujang fermented with Maesil (Prunus mume) powder or concentrate. Korean J Food Preserv 14, 378-384.

16.
Shin DH, Ahn EY, Kim US, and Oh JY (2000b) Fermentation characteristics of Kochujang containing horseradish of mustard. Korean J Food Sci Technol 32, 1350-1357.

17.
Shin DH, Ahn EY, Kim YS, and Oh JY (2001) Changes in the microflora and enzyme activities of Kochujang prepared with different Koji during fermentation. Korean J Food Sci Technol 33, 94-99.

18.
Shin DH, Kim DH, Chio U, Lim MS, and An EY (1997) Taste components of traditional Kochujang prepared with various raw materials. Korean J Food Sci Technol 29, 913-918.

19.
Shin DH, Kim DH, Choi U, Lim DK, and Lim MS (1996) Studies on taste components of traditional Kochujang. Korean J Food Sci Technol 28, 152-156.

20.
Shin DH, Kim DG, Choi U, Lim MS, and An EY (2000a) Changes in microflora and enzymes activities of traditional Kochujang prepared with various raw materials. Korean J Food Sci Technol 29, 901-906.

21.
Shin HJ, Shin DH, Kwak YS, Choo JJ, and Ryu CH (1999) Sensory evaluation and changes in microflora and enzyme activities of red ginseng kochujang. J Korean Soc Food Sci Nutr 28, 766-772.