|
KMID : 0380620120440050592
|
|
Korean Journal of Food Science and Technology
2012 Volume.44 No. 5 p.592 ~ p.599
|
|
|
Changes in Physicochemical Properties of Low-Salt Doenjang during Fermentation
|
|
Lee Seul
Kim Dong-Han
|
|
|
Abstract
|
|
|
|
The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.
|
|
|
KEYWORD
|
|
|
doenjang, low-salt, physicochemical properties
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|