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KMID : 0881720120270040473
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 4 p.473 ~ p.478
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Nutritional Characteristics of Kochujang Added With Fermented Extracts of Hizikia fusiforme
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Kim Jin-Hee
Song Ho-Su
Yang Ji-Young
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Abstract
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The nutritional properties of the Kochujang were investigated with Fermented Extract of Hizikia fusiforme. No big differences in proximate compositions(moisture, Crude protein, Crude fat, and Crude ash, Carbohyrate) were observed between Two kinds of kochujangs tested in this study, general kochujang purchased from a market(GK), kochujang added with Fermented Extract of Hizikia fusiforme(FGK). However, FGK showed higher level of Total free amino acid(15,929.5 ng/mg), amino nitrogen(1715.88 mg%) and mineral contens than GK. the analysis of volatile compounds using GC/MS revealde than the fermentation dramatically removed off-flavors such as Acetaldehyde, Silane rimethyl(2-methylphenyl)-, 1H-Indole 2-phenyl-1-(trimethylsilyl) in Fermented Extract of Hizikia fusiforme(FGK).
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KEYWORD
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Hizikia fusiforme extract, Fermentation, Amino acid, off-flavors, Mineral.
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