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KMID : 1134820160450010100
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.100 ~ p.108
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Quality Characteristics of Factory-Style and Handmade-Style Ssamjang
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Kim Seok-Young
Park Bo-Ram
Yoo Seon-Mi
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Abstract
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This study investigated the quality characteristics of factory-style ssamjang (FSS) and commercial handmade-style ssamjang (HSS) products. Moisture, crude protein, and crude fat contents were significantly higher in the HSS groups (49.37∼62.12%, 9.39∼13.46%, and 4.40∼8.35%) than the FSS groups (41.94∼45.83%, 7.50∼9.09%, and 1.81∼3.36%). Salt content was higher in the HSS groups (6.33∼11.18%) than the FSS groups (6.10∼7.57%). Moreover, the average salt content (7.51%) of the HSS groups and the FSS groups was lower than that of commercial ssamjang (8.73%). Hunter's color value was also significantly higher in the FSS groups. However, free sugar, organic acid, and free amino acids contents varied greatly between the FSS groups and the HSS groups, which was likely due to the different manufacturing method, ripening degree of doenjang and the main material used for ssamjang.
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KEYWORD
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commercial ssamjang, quality characteristics, factory-style, handmade-style, free amino acid
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