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KMID : 0380619940260040403
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.403 ~ p.410
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Changes in Physicochemical Properties of Industry - type Kochujang during Storage
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김영호/Kim, Young Ho
김영수/신동빈/정승원/구민선/정건섭/Kim, Young Soo/Shin, Dong Bin/Jung, Sung Won/Koo, Min Seon/Chung, Kub Sub
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Abstract
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Changes in physical and chemical chracteristics of industry-type kochujang were investigated during 105 days of storage at 37℃ . Reducing sugar content of kochujang decreased rapidly up to the 15th day of storage and then decreased slowly thereafter. Total free amino acid contents decreased by 22.3% after 60 days and by 35% after 90 days of storage. The activities of amylase and protease did not show any significant changes, however, the activity of neutral protease increased slightly. The moisture content and water activity of the kochujang decreased linealy during storage and the correlation coefficient between the moisture content and water activity showed 0.964. Apparent viscosity of kochujang increased with an increase in storage time. It was found that water activity was more responsible for the increase of apparent viscosity than water content.
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