Fermentation Characteristics of Kochujang Prepared with Various Salts

소금의 종류를 달리한 고추장의 발효 특성

  • Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
  • Yang, Sung-Eun (Department of Food and Nutrition, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University)
  • 김동한 (목포대학교 식품영양학) ;
  • 양성은 (목포대학교 식품영양학) ;
  • 임종환 (목포대학교 식품공학과)
  • Published : 2003.08.01

Abstract

Effects of sun-dried, refined, seaweed, and bamboo salts on the quality of kochujang were studied by measuring enzymatic, microbial, and physicochemical characteristics of kochujang during 12 weeks of fermentation. Yeast count was low in the bamboo-salt kochujang, whereas that of aerobic bacteria was low in the seaweed-salt kochujang. Acid protease activity was high in the bamboo-salt kochujang, whereas amylase activity did not show any remarkable difference. Color change was lowest in the bamboo-salt kochujang. Water activities of all kochujangs decreased during fermentation with the lowest shown in the refined-salt kochujang. Consistency of seaweed-salt kochujang was the highest. Total sugar content was higher, whereas ORP was lower in the seaweed- and bamboo-salt kochujangs. Titratable acidity changed slightly in the bamboo-salt kochujang. Reducing sugar content was the lowest, whereas ethanol content was the highest in the refined-salt kochujang. Amino and ammonia nitrogen contents of kochujangs increased up to the middle of fermentation period then decreased with lower changes observed in the sun-dried and refined-salt kochujangs. Results of sensory evaluation indicated that the bamboo-salt kochujang was more acceptable than the sun-dried salt kochujang in taste, color, and overall acceptabilities.

Keywords

kochujang;salt;microflora;physicochemical properties

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