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KMID : 0903520010440040230
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2001 Volume.44 No. 4 p.230 ~ p.234
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Quality Changes of Traditional Doenjang Fermented in Different Vessels
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Abstract
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Traditional doenjang was fermented in different vessels, and its quality characteristics were investigated during ripening. Fermentation vessels used were dark brown glaze pot, dark brown glaze pot with glass lid and plastic box. Water content of doenjang decreased during fermentation, with doenjang prepared in dark brown glaze pot with glass lid showed the highest water content reduction. Water-soluble nitrogen content (4.56∼5.80%) was the highest at 8 months fermentation and amino type nitrogen content continuously increased until 12 months, with doenjang in dark brown glaze pot higher than those in plastic box. Sensory evaluation revealed the quality of doenjang fermented in plastic box was significantly lower than others after 4 months.
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