Characteristics of the Stored Samjangs with Different Doenjangs

원료된장을 달리하여 제조한 저장쌈장의 품질특성

  • Kim, Hye-Lim (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Park, Jung-Suk (Department of Food and Nutrition, Chosun University)
  • 김혜림 (서울여자대학교 식품 . 미생물공학과) ;
  • 이택수 (서울여자대학교 식품 . 미생물공학과) ;
  • 노봉수 (서울여자대학교 식품 . 미생물공학과) ;
  • 박정숙 (조선대학교 식품영양학과)
  • Published : 1999.02.28


Samjangs which were prepared using magjang, traditional doenjang, and mixture of traditional doenjang and magjang were stored. Characteristics of the stored samjangs were investigated. Maximum titratable acidity was shown in traditional doenjang after 30 day of storage. Total sugar in samjangs decreased while reducing sugar increased to $11.45{\sim}12.35%$ from $8.44{\sim}9.29%$ after 40 days. Amino type nitrogen predominantly increased to $337.3{\sim}381.1\;mg%$ after 40 days from $48{\sim}53\;mg%$ of initial period of preparation. Among the free amino acids the content of glutamic acid $(202.6{\sim}464.6\;mg/100g)$ was highest and others were not too much changed. Forty two components including 7 alcohols, 4 esters, 13 acids, 6 aldehydes, 5 phenols, 3 pyrazines and others were found in samjangs. Ethanol, acetic acid ethyl ester and 2-phenylethanol were found in all treatments and ethanol, acetic acid ethyl ester, phenylacetaldehyde, butanoic acid, acetic acid, 3-methyl butanoic acid and 2,4-hexadienoic acid might be major volatile components considering of high peak area. 2-Phenylethanol, butandioic acid ethyl ester, butanoic acid and 2-methyl-2-butenoic acid were higher than other components in samjang with magjang while ethanol, acetic acid, 2,4-hexadienoic acid were in samjang with traditional doenjang and 3-methyl butanoic acid, acetic acid ethyl ester and methyl pentanoic acid were in the mixed treatment.