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Effect of Chitosan on Quality Characteristics of Chungkukjang

키토산 첨가가 청국장의 품질특성에 미치는 영향

  • Jung, Yoo-Kyung (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Ye-Kyung (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • No, Hong-Kyoon (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Kim, Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 정유경 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 이예경 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 노홍균 (대구가톨릭대학교 식품외식산업학부 식품공학) ;
  • 김순동 (대구가톨릭대학교 식품외식산업학부 식품공학)
  • Published : 2006.04.01

Abstract

Effect of chitosan addition (0, 0.5 and 1% of steamed soybeans) on quality of chungkukjang fermented by Bacillus licheniformis at $40^{\circ}C$ for 48 hr was investigated. Chitosan addition did not affect the pH and slime content of chungkukjang, irrespective of chitosan concentrations. The number of total microbes was slightly lower for chungkukjang added with 1% chitosan compared with those added with 0 and 0.5% chitosan. Color L* and b* values decreased while a* value increased with increasing chitosan concentration. The contents of glucosamine, lipid, total free amino acids, and fatty acids increased with increasing chitosan concentration. Chungkukjang added with 1% chitosan showed better overall acceptability compared with those added with 0 and 0.5% chitosan.

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