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KMID : 0380619950270010025
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Korean Journal of Food Science and Technology
1995 Volume.27 No. 1 p.25 ~ p.29
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The Changes in Organic Acids and Fatty Acids in Kochujang Prepared with Different Mashing Methods
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Abstract
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Organic acids and fatty acids of four different Kochujang prepared with different mashing methods were determined by HPLC and GC. Citrate, malate, lactate, succinate, formate, oxalate and acetate were identified. Citrate was found as a major organic acid (450∼565 mg%) followed in decreasing order by lactate and malate. Total organic acid content of Meju Kochujang was the highest at the initial fermentation time, while that of koji Kochujang was higher than any other one after 90 days of fermnetation. There was a little change of total acid among the treatments. Oleic acid was a major fatty acid (68.59∼75.38%) during the fermentation of Kochujang. There was no significant change of fatty acids during the fermentation and among the treatments.
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