Fermentation Properties of Low-Salted Doenjang Supplemented with Licorice, Mustard, and Chitosan

감초, 겨자 및 키토산을 첨가한 저염 된장의 발효 특성

  • Received : 2009.12.29
  • Accepted : 2010.02.15
  • Published : 2010.06.30


After supplemention with the licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan as food additives to low-salted doenjang containing 30% lower salt than control doenjang (12.7% salt), fermentation properties of doenjang were investigated for 40 days. Adding the licorice, mustard, and chitosan to low-salted doenjangs containing 10.2% and 8.9% of salt did not affect the acidity, viable cell count, or color of doenjang. A white pellicle-forming strain was detected at the surface of low-salted doenjangs (10.2% and 8.9% salt) but not the control doenjang and low-salted doenjangs added with mixed additives (licorice, mustard, and chitosan). The amino nitrogen content of 8.9% salted doenjang added with mixed additives at 20 days was 332 mg% and this value was similar to that of 12.7% salted doenjang at 40 days. In sensory evaluation, the 8.9% salted doenjang added the additives had the highest score in overall palatability. These results indicate that salt contents of doenjang could be lowered to 8.9% by adding licorice, mustard, and chitosan, resulting in improved palatability, shortened fermentation period, and inhibited abnormal fermentation.


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