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KMID : 1024420090130020110
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Food Engineering Progress
2009 Volume.13 No. 2 p.110 ~ p.114
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Quality Changes of Gochujang Incorporated with Strawberry Puree during Aging
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Kim Hui-Jeong
Lee Jun-Ho
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Abstract
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Gochujang, a fermented traditional Korean hot pepper-soybean paste, has long been used to provide hot, sweet, and savory tastes. Changes in the pH, titratable acidity, moisture content, water activity, amino-nitrogen content, NaCl content, color, and yeast population during aging were investigated using a model system of Gochujang incorporated with strawberry puree up to 14% as a value-added food ingredient. pH decreased slowly till 60 days of aging then increased afterwards. Titratable acidity, on the other hand, increased during aging, reaching at the highest level at the 60 days of aging and then decreased rapidly. The moisture content continually increased during aging up to 90 days whereas water activity decreased rapidly till 60 days of aging and then slightly increased. The amino-nitrogen content increased while NaCl content decreased continually during aging. All the color parameters including L*, a*, and b*-values increased during aging in general with exception for b*-values in some conditions. Initial yeast population was ranged 1.2-4.9×10(6) CFU/g and increased to 1.1-5.9×10(7) CFU/g after 90 days of aging.
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KEYWORD
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Gochujang, strawberry puree, quality, aging
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