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KMID : 0665220200330060631
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 6 p.631 ~ p.638
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Changes in Temperature and Quality during Fermentation Period of Traditional Doenjang in Gyeonggi Province
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Lee Yong-Seon
Cho Chang-Hui
Seo Jae-Soon
Lee Dae-Hyoung
Kang Heui-Yun
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Abstract
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This study was conducted to investigate the temperatures inside and outside the pot as well as the quality characteristics of traditional Doenjang made by seven different farmers, in the Gyeonggi province during fermentation. The outside temperature of each region in the province was 5 to 10℃ higher in one place, in which fermentation took place inside the glass greenhouse, compared to other regions, while six other places showed similar changes in temperature. The moisture contents of the samples decreased according to the progress of the fermentation period from 53.6~62.3% to 51.0~58.5%. The salinity generally increased from 9.7~14.2% to 10.6~16.3% except for samples B and D, which declined from 17.0~17.2% to 16.6~16.9%. The amino-type nitrogen contents increased from 180.3~557.8 mg% to 437.3~840.7 mg%. The ammonia-type nitrogen contents decreased from 116.3~561.9 mg% to 70.7~149.2 mg%. Overall, the color of Doenjang was similar, but sample E had higher a and b values than the other regions, and the total bacterial count in the entire region was similar.
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KEYWORD
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Doenjang, temperature, quality, Gyeonggi
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