Studies on the Prediction of the Shelf-life of Kochujang through the Physicochemical and Sensory Analyses during Storage

고추장 저장 중 이화학 및 관능적 특성에 의한 유통기간 예측에 대한 연구

  • Lee, Ki-Young (Dept. of Food and Nutrition, Heoseo University) ;
  • Kim, Hyung-Suk (Dept. of Food and Nutrition, Heoseo University) ;
  • Lee, Hyeon-Gyu (Dept. of Food and Nutrition, Heoseo University) ;
  • Han, Ouk (Dept. of Food and Nutrition, Heoseo University) ;
  • Chang, Un-Jae (Dept. of Food and Nutrition, Dongduk Women's University)
  • 이기영 (호서대학교 식품영양학과) ;
  • 김형석 (호서대학교 식품영양학과) ;
  • 이현규 (호서대학교 식품영양학과) ;
  • 한억 (호서대학교 식품영양학과) ;
  • 장은재 (동덕여자대학교 식품영양학과)
  • Published : 1997.08.01

Abstract

In this study, the shelf-life of Kochujang during storage was predicted through physicochemical and sensory analyses. Amino nitrogen, lightness, characteristics of surface color, pH and number of viable cell counts in Kochujang decreased during storage, while ammonia nitrogen, titratable acidity and viscosity increased. Among the physicochemical analyses, amino nitrogen content exhibited the highest correlation with sensory score. The marginal amounts of amino nitrogen was 170.6mg%. Degradation rate of amino nitrogen was a first order reaction. Q$_{10}$-value and the activation energy of Kochujang during storage were 1.80 and 8.6kca1/mol, respectively. The shelf-life Predicted of Kochujang at each storage temperature was calculated. The shelf-life predicted was 467 days at 1$0^{\circ}C$, 261 days at 2$0^{\circ}C$ and 133 days at 35$^{\circ}C$.

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