Effect of Anti-Microbial Materials on Storages of Ssamjang

항균물질 첨가에 의한 쌈장의 저장중 품질특성

  • Kang, Bo-Ra (Department of Food & Nutrition, Mokpo National University) ;
  • Im, Go-Eun (Department of Food & Nutrition, Mokpo National University) ;
  • Kim, Dong-Han (Department of Food & Nutrition, Mokpo National University)
  • Received : 2012.06.29
  • Accepted : 2012.12.13
  • Published : 2013.03.31


The effect of additives on the quality of ssamjang was investigated during storage. The L-, a- and b-values of ssamjang decreased gradually during storage, and the total color difference (${\Delta}E$) increased in the control group. The gas production of ssamjang was reduced in K-sorbate, alcohol and mustard added groups. The number of yeast increased rapidly up to 6 weeks of storage, then decreased in the mustard, alcohol, and K-sorbate added groups. The oxidation-reduction potential and water activity decreased until 6 weeks and 12 weeks, respectively, and then increased gradually. Titratable acidity increased with concomitant decrease in pH, however, it increased slightly in the K-sorbate and ethanol added groups. Reducing sugar content increased until 9 weeks of storage, except the turmeric added group. Alcohol content increased until 15 weeks in the Japanese apricot juice, and turmeric added group. The sensory test result for the taste, flavor and overall acceptability showed that mustard added ssamjang was more acceptable than other groups.


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