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KMID : 1134820130420111864
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 11 p.1864 ~ p.1871
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Effects of Anti-Microbial Materials on Storages of Low Salted Doenjang
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Kim Jeong-Rye
Kim Yon-Kyung
Kim Dong-Han
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Abstract
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The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (?E) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.
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KEYWORD
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doenjang, storage, low-salt, physicochemical properties
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