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Physiochemical properties of Seok-jang

석장(간장소금)의 이화학적 특성

  • Hwang, Su Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Hanny University) ;
  • Kim, Ye-Seul (Department of Food Science and Technology, Chonnam National University) ;
  • Jiang, Gui-Hun (Department of Food Science and Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 김예슬 (전남대학교 식품공학과) ;
  • 강귀훈 (전남대학교 식품공학과) ;
  • 은종방 (전남대학교 식품공학과)
  • Received : 2016.01.18
  • Accepted : 2016.05.21
  • Published : 2016.08.30

Abstract

Seok-jang is one of traditional seasonings prepared by solidification of the mixture of say sauce and salt for long period of aging time. In this study, the physiochemical properties of Seok-jang were investigated for the substitution of solar salt. Seok-jang exhibited highest mineral (P, Na, Fe, Mn, and Al) contents than those of solar salt and soy sauce, while showed lower soluble solids content than that of soy sauce. Seok-jang also exerted the highest pH value 7.70 compared to solar salt and soy sauce. Whereas magnesium and calcium contents of solar salts were 2.90 and 0.26 ppm, which were significantly higher than those of Seok-jang. In color values, $L^*$ value was highest in solar salt and lowest in say sauce, While the highest $a^*$ and $b^*$value were 6.19 and 18.2 observed in Seok-jang followed by a solar salt and soy sauce. On the other hand, less amount of insoluble solid and sand powder content were 0.03 and 0.07% found in Seok-jang, respectively. In conclusion, Seok-jang was suitable for the potentional substitution of natural salt ingredient.

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