Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Changes in Food Quality Characteristics of Gochujang by the Addition of Sea-tangle Saccharina japonica Powder Fermented by Lactic Acid Bacteria

유산균 발효 다시마(Saccharina japonica) 분말 첨가에 의한 고추장의 식품학적 품질 특성 변화

  • Ryu, Dae-Gyu (Department of Food Science and Technology, Pukyong National University) ;
  • Park, Seul-Ki (Department of Food Science and Technology, Pukyong National University) ;
  • Jang, Yu-Mi (Department of Food Science and Technology, Pukyong National University) ;
  • Song, Ho-Su (Department of Western Cuisine, Youngsan University) ;
  • Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Myung-Suk (Department of Microbiology Pukyong National University)
  • Received : 2018.02.05
  • Accepted : 2018.03.12
  • Published : 2018.06.30
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Abstract

This study was conducted to investigate changes in the quality of Gochujang following the addition of sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Gochujang was prepared with or without FSP and fermented at $16^{\circ}C$ for 24 weeks, as detailed in a previous study. No significant physicochemical changes in moisture, crude protein content, pH, salinity and amino nitrogen content were observed among the varieties of Gochujangs evaluated (Commercial Gochujang, Gallic-Gochujang and FSP-Gochujang). In addition, we detected no significant differences in microbiological profiles. However, following addition of FSP to Gochujang, the color was affected and antioxidant properties were enhanced. The DPPH radical scavenging activity of FSP-Gochujang increased by 58.8% and 24.8% compared with Commercial Gochujang and Gallic-Gochujang, respectively. Furthermore, analysis of the free amino acid content revealed higher levels of ${\gamma}$-Aminobutyric acid (100.9 mg/100 g), a biofunctional ingredient, in FSP-Gochujang. Thus, these results suggest the potential for development of a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-Aminobutyric acid content using FSP.

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