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KMID : 1011620170330020137
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 2 p.137 ~ p.147
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Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang)
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Park Sun-Young
Kim Seul-Ki
Hong Sang-Pil
Lim Sang-Dong
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Abstract
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Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes.
Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated.
Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang.
Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.
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KEYWORD
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red pepper paste, traditional Gochujang, commercial Gochujang, quality characteristics
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