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KMID : 1134820210500010069
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 1 p.69 ~ p.73
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Quality Characteristics and Oxidative Stability of Gangwon Traditional Doenjang Fermented for Different Time
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Ryu Da-Yeon
Surh Jeong-Hee
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Abstract
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Traditional doenjang fermented for periods ranging from 4 months to 7.3 years were collected from a local supplier in Gangwon province. Doenjang were analyzed for physicochemical properties and oxidative stability depending on the fermentation time, to include them as specialty products. Doenjang when fermented for a longer time tended to have higher content of carbohydrates, protein, crude ash, total amino acids and γ-aminobutyric acid. The proportions of free amino acids and soluble solids were also found to be higher, while the dietary fiber content was lower. In addition, particle size distribution turned multimodal from monomodal in the same size range. This could be attributed to the increasing enzymatic breakdown of macromolecules by microorganisms in the doenjang. The hardness of doenjang appeared to decrease for the same reason. Total phenol content that increased at the beginning of fermentation remained the same after 1 year of fermentation, indicating that most of the isoflavone glycosides had been converted to aglycone. Under an oxidation accelerating system, the traditional doenjang generated appreciably higher amounts of malondialdehyde compared with the commercial products, indicating lower oxidative stability. These results could be used as a scientific basis for setting fermentation time and storage conditions for the successful development of specialty doenjang.
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KEYWORD
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traditional doenjang, specialty product, fermentation, γ-aminobutyric acid, oxidative stability
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