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KMID : 1024620060260020159
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Food Science of Animal Resources
2006 Volume.26 No. 2 p.159 ~ p.165
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Changes of pH, Acidity, Pretense Activity and Microorganism on Sauces Using a Korean Traditional Seasonings during Cold Storage
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Jin Sang-Keun
Kim Il-Suk
Hah Kyung-Hee
Park Ki-Hoon
Kim In-Jin
Lee Jae-Ryong
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Abstract
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Changes of pH, acidity, pretense activity and microorganism on Korean traditional seasonings using soy sauce (T1), red pepper paste (T2) and soybean paste (T3) were investigated during storage at for 21 days. The pH and pretense activity of soybean paste were significantly (p<0.05) higher compared to those for soy sauce and red pepper paste during storage. The acidity of red pepper paste were significantly (p<0.05) higher compared to those for soy sauce and soybean paste at 1, 7 and 14 days of storage. The total plate counts and Lactobacilli spp. of soy sauce were significantly (p<0.05) lower compared to those for soybean paste and red pepper paste during storage. The Escherichia coli of red pepper paste and soybean paste were not detected during storage.
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KEYWORD
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pH, acidity, protease activity, microorganism, Korean traditional sauce
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