Studies on the Extension of the Shelf-life of Kochujang during Storage

고추장 저장 연장에 대한 연구

  • Kim, Hyung-Suk (Dept. of Food and Nutrition, Heoseo University) ;
  • Lee, Ki-Young (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)
  • 김형석 (호서대학교 식품영양학과) ;
  • 이기영 (호서대학교 식품영양학과) ;
  • 이현규 (호서대학교 식품영양학과) ;
  • 한억 (호서대학교 식품영양학과) ;
  • 장은재 (동덕여자대학교 식품영양학과)
  • Published : 1997.08.01

Abstract

To extend the shelf-life of Kochujang, the effects of anti-browning agents and their optimum concentrations were evaluated using organic acids as synergists. Among the physicochemical analyses, amino nitrogen content exhibited the highest correlation with sensory score. Ascorbic acid and citric acid were selected among the anti-browning agents(ascorbic acid, potassium sorbate, calcium chloride) and organic acids(citric acid, lactic acid, oxalic acid) tested on the basis of the highest amino nitrogen content during storage at 55$^{\circ}C$. The appropriate concentration of ascorbic acid was 0.03% based on amino nitrogen content during storage at 55$^{\circ}C$. Combination of 0.06% citric acid with 0.03% ascorbic acid showed the highest amino nitrogen content during storage at 55$^{\circ}C$. From the results, the 0.03% ascorbic acid and 0.06% citric acid were selected as additives for extending the shelf-life. Control(no additive) and additives(0.03% ascorbic acid and 0.06% citric acid) were tested for physicochemical and sensory analyses during storage at 45$^{\circ}C$ and 55$^{\circ}C$. Amino nitrogen content was also highly correlated with sensory score, The marginal amounts of amino nitrogen for control and additives were 174.9mg% and 173.2mg%, respectively. Degradation rate of amino nitrogen was a first order reaction. Compared to control, the predicted shelf-life for adding additives increased 69% and 56% at 45$^{\circ}C$ and 55$^{\circ}C$, respectively.

References

  1. 부산전문대학 논문집 v.13 한국 재래식 고추장 숙성 중의 Bacillus속과 Saccharomyces속의 분리 및 동정 안철우;최위경;성낙계
  2. 한국영양식량학회지 v.16 한국 재래식 고추장의 향기성분 동정 안철우;김종규;성낙계
  3. 서울여대 논문집 v.11 고추장 양조시 전분질원에 따른 이화학적 성능 여명환;손명희
  4. 한국식품과학회지 v.26 저장온도에 따른 고추장의 품질변화 신동빈;박우문;이옥숙;구민선;정건섭
  5. 한국식품과학회지 v.26 공장산 고추장의 저장기간중 이화학적 특성의 변화 정승원;김영호;구민선;신동빈;정건섭;김영수
  6. Korean J. Food Sci. Technol. v.23 Effect of temperature on color and color-preference of industry-produced Kochujang during storage Kim, J. O.;Lee, G. H.
  7. 한국식품개발연구원 사업보고서 v.1 고추장의 유통기한 설정에 관한 연구 정건섭;신동빈;박우문;구민선;이옥숙
  8. Korean J. Food Sci. Technol. v.6 Synergistic effect of citric acid on antioxidant property of red pepper Yang, K. S.;Yu, J. H.;Hwang, J. I.;Yang, R.
  9. 한국식품영양과학회지 v.26 고추장 저장 중 이화학 및 관능적 특성에 의한 유통기간 예측에 대한 연구 김형석;이기영;이현규;한억;장은재
  10. SAS를 이용한 통계자료분석(개정판) 송문섭;이영조;조신섭;김병천
  11. CRC Crit. Rev. Food Technol. v.2 Kinetics of lipid oxidation in foods Labuza, T. P.