Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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)
  • Received : 2011.10.11
  • Accepted : 2011.12.07
  • Published : 2011.12.31
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Abstract

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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References

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