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KMID : 0380619940260030300
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 3 p.300 ~ p.304
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Effect of Storage Temperature on the Physicochemical Characteristics in Kochujang(Red Pepper Soybean Paste)
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신동빈/Shin, Dong Bin
구민선/정건섭/이옥숙/박우문/Koo, Min Seon/Chung, Kun Sub/Yi, Ock Sook/Park, Woo Mun
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Abstract
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To predict quality change of Kohujang distributed in the market, physicochemical properties were observed during storage at 13℃, 27℃ and 37℃ for 240 days. Moisture, crude protein and capsaicin contents were nearly constant for storage at the selected temperatures. Amino nitrogen, value of surface color and pH were decreased during; storage while ammonia nitrogen and titratable acidity were increased. Storage temperature affected quality change significantly as higher temperature showed clear increase or decrease phenomena of above factors. Number of total cell count was not changed significantly, and fungi was not detected. From the correlation coefficient among physicochemical properties and sensory evaluation scores, the highest correlation was obtained in amino nitrogen content and sensory score. Degradation of amino nitrogen was a first order reaction, and the Q_(10) value calculated from reaction constant was 2.98. A so, activation energy for the destruction of amino nitrogen calculated from Arrhenius equation was 15.34 Kcal/mole.
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