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KMID : 0380619850170050336
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 5 p.336 ~ p.339
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Effects of the Ethanol Contents on the Preparation of Low Salt Doenzang
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Abstract
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Preservation effects of the addition of ethanol (0-2% w/w) in low salt (4, 8% w/w) Doenzangs were investigated. Salt and ethanol suppressed remarkably the content of titrable acidity and ammoniacal nitrogen during the fermentation for 30 days at 30℃. In storage test after aging, 1% ethanol and 4% salt showed almost similar antiseptic effect and in the sensory evaluation, 4% salt-1% ethanol added sample had the most overall acceptability.
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