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Changes in Microorganisms, Enzyme Activities and Taste Components of Kochujang Added with Maesil Extract during Fermentation

  • Lee, Min-Ji (Department of Food Science and Engineering, Daegu University) ;
  • Seog, Eun-Ju (Division of Food Engineering, Daegu University) ;
  • Lee, Jun-Ho (Division of Food Engineering, Daegu University)
  • Published : 2007.03.31

Abstract

The effects of maesil extract addition on the palatability and quality of kochujang, a traditional Korean condiment, were investigated in terms of the microbial characteristics, enzyme activities, and taste components during 100 days of fermentation. Viable cell counts of bacteria and yeast in maesil extract-added kochujang (maesil kochujang) were increased in proportion to added maesil extract from 1 to 5% during fermentation, up to 80 and 20 days, respectively and maintained $5.0{\sim}14.5{\times}10^6$ CFU/g. Activities of α-amylase, $\beta$-amylase, and protease were also increased in proportion to added maesil extract up to 20, 20, and 60 days, respectively and were higher than those of control during the aging process. The major organic acids in maesil kochujang were citric and malic acid. Composition and content of free sugar were not changed remarkably in general by the addition of maesil extract except maltose. The major free sugars of maesil kochujang were in the order of glucose>sucrose>maltose, and glucose content decreased significantly as the ratio of maesil extract increased, while maltose content increased significantly (p<0.05).

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  2. Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS) vol.127, pp.3, 2011, https://doi.org/10.1016/j.foodchem.2011.01.080
  3. Combined effects of heating and γ-irradiation on the microbiological and sensory characteristics of Gochujang (Korean fermented red pepper paste) sauce during storage vol.19, pp.5, 2010, https://doi.org/10.1007/s10068-010-0174-z