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KMID : 0903520070500030167
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 3 p.167 ~ p.177
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Quality Evaluation by the Addition of Pine Needle and Artemisia princeps Extracts in Vinegared Kochujang
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Kim Eun-Lyang
Kang Sun-Chul
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Abstract
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This study was carried out to develop natural vinegared kochujang. We first formulated vinegared kochujang containing pine needle (PN) and Artemisia princeps (AP) extracts. A dominant strain was isolated from the vinegared kochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The plant extracts of PN and AP were also investigated for their antibacterial activity and showed enough good activities to use for vinegared kochujang as a natural preservative. Quality characteristics of vinegared kochujang were evaluated, based on total cell numbers, pH, acidity, sugar content, color and sensory evaluation during storage at 25oC and 37oC, respectively, for 3 weeks. No significant differences were found in the pHs and acidities of vinegared kochujang added with the plant extracts of PN and AP during their storage compared to starting time; however, total cell numbers were gradually decreased during the storage at 25oC and 37oC, as the storage period was increased. For sensory evaluation, overall preference continuously declined depending on storage period, but the addition of 3% extracts of PN could delay the quality loss of vinegared kochujang during storage at 25oC and 37oC for 3 weeks.
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KEYWORD
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pine needle, Artemisia princeps, vinegared kochujang
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