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KMID : 0380619940260040453
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.453 ~ p.458
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Changes of Physicochemical Characteristics and Development of New Quality Indices for Industry - produced Koji Kochujang
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김영수/Kim, Young Soo
박은지/정승원/김정옥/차진/Park, Eun Ji/Jung, Sung Won/Kim, Jung Ok/Cha, Jin
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Abstract
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43 Kinds of physicochemical characteristics of koji kochujang prepared by a standardized industrial process were determined and analyzed statistically during storage for 105 days at 37 ℃ . The characteristics which showed significant correlation with storage period after preparation of kochuang were 12 items, which included sensory preference for flavor and taste, Hunter tristimulus values(L, a, b, DE), HMF, capsanthin, formol nitrogen, threonine, water and water activity. Seven of the items were related with color attributes of kochujang. Especially, tristimulus values showed significant correlation with sensory preference for color of kochujang. In this regard, tristimulus values should be recommended as new quality indices of national standard for industry-produced koji kochujang. Means and standard deviations of tristimulus values of 27 kinds of industry-produced koji kochujang in the market were L=28.21±1.48, a=9.37±2.54, h=4.35±2.19 and ΔE=30.09±2.42.
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