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Quality Characteristics of Low-Salt Gochujang Added with Glycyrrhiza uralensis and Brassica juncea

  • Lee, So-Young (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Park, So-Lim (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Yi, Sung-Hun (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Nam, Young-Do (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Lim, Seong-Il (Fermentation and Functionality Research Group, Korea Food Research Institute)
  • 투고 : 2011.10.11
  • 심사 : 2011.12.07
  • 발행 : 2011.12.31

초록

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

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피인용 문헌

  1. Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties vol.55, pp.2, 2018, https://doi.org/10.1007/s13197-017-2992-y
  2. Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products vol.27, pp.3, 2018, https://doi.org/10.5934/kjhe.2018.27.3.223