Browse > Article
http://dx.doi.org/10.3839/jabc.2013.017

Effects of Turmeric (Curcuma longa L.) on the Physicochemical Characteristics of Kochujang during Fermentation  

Kim, Dong-Han (Department of Food & Nutrition, Mokpo National University)
Publication Information
Journal of Applied Biological Chemistry / v.56, no.2, 2013 , pp. 101-107 More about this Journal
Abstract
Physicochemical properties of kochujang prepared with different concentration of turmeric were compared. The number of yeast and bacteria in the kochujang were low in the group with more than 1% of turmeric while the amylase and protease activity increased in the group with less than 1% of turmeric. The L- and b-values increased as the concentration of turmeric increased, however a-value decreased. The titratable acidity was low in the high percentage of turmeric added group. Oxidation-reduction potential increased in the later stage of fermentation with decrease in Aw. Reducing sugar and alcohol were high in than higher turmeric added group. Amino- and ammonia-type nitrogen were the highest in the 0.5% turmeric added group. The overall acceptability of kochujang was significantly more favorable (p<0.05) in the 0.25% turmeric added group than over 1% turmeric added one.
Keywords
fermentation; kochujang; physicochemical properties; turmeric;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Shin DH, Kim DH, Choi U, Lim MS, and An EY (1997) Physicochemical characteristics of traditional kochujang prepared with various raw materials. Korean J Food Sci Technol 29, 907-12.   과학기술학회마을
2 Yamamoto Y, Higashi K, and Yoshii H (1984) Inhibitory activity of ethanol on food spoilage bacteria. Nippon Shokuhin Kogyo Gakkaishi. 31, 531-5.   DOI
3 Cho HO, Kim JG, Lee HJ, Kang JH, and Lee TS (1981) Brewing method and composition of traditional kochujang (red pepper paste) in junrabook-do area. J Korean Agric Chem Soc 24, 21-8.
4 Choi HY (2009) Antimicrobial activity of Ulgeum (Curcuma longa L.) extract and its microbiological and sensory characteristic effects in processed foods. Korean J Food Cookery Sci 25, 350-6.   과학기술학회마을
5 Hyun KU, No JD, Lim SI, Cha SK, and Choi SY (2007) Characteristics and HMG -Co A reductase inhibitory activity of fermented red pepper soybean paste (kochujang) prepared from red-rice and barley. Kor J Microbiol Biotechnol 35, 173-6.   과학기술학회마을
6 Institute of Miso Technologists (1968) Official Methods of Miso Analysis. pp. 1-34. Changpeung-dang press, Japan.
7 James MJ (2000) Modern Food Microbiology. (6th ed.), pp. 45-7. APAC, USA.
8 Kim DH and Lee JS (2001) Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J Food Sci Technol 33, 353-60.   과학기술학회마을
9 Kim DH and Yang SE (2004) Fermentation characteristics of low salted kochujang prepared with sub-materials. Korean J Food Sci Technol 36, 97-104.   과학기술학회마을
10 Kim DH (2005) Fermentation characteristics of low salted kochujang prepared with mixture of sub-materials. Korean J Food Sci Technol 37, 449-55.   과학기술학회마을
11 Kim YS, Oh BH, and Shin DH (2008) Quality characteristics of kochujang prepared with different meju fermented with Aspergillus sp. and Bacillus subtilis. Food Sci Biotechnol 3, 527-33.   과학기술학회마을
12 Kim YS and Song GS (2002) Characteristics of fig-added traditional kochujang. Food Sci Biotechnol 11, 673-9.   과학기술학회마을
13 Kwan DJ, Jung JW, Kim JH, Park JY, Yoo JY, Koo YJ et al. (1996) Studies on establishment of optimal aging time of Korean traditional kochujang. Agric Chem Biotech 39, 127-33.   과학기술학회마을
14 Lee JH (2008) Effect of Prunus mume extract on the physicochemical properties of Korean hot pepper-soybean paste. Food Engineering Progress 12, 128-32.   과학기술학회마을
15 Lee SH, Choi WJ, Lim YS, and Kim SH (1997) Antimicrobial effect of ethanol extract from Curcuma aromatica S. J Food Sci and Technol 9, 161-5.
16 Kim DH, Yook HS, Youn KC, Sohn CB, and Byun MW (2001) Changes of microbiological and general quality characteristics of gamma irradiated kochujang (fermented hot pepper paste). Korean J Food Sci Technol 33, 72-7.   과학기술학회마을
17 Oh JY, Kim YS, and Shin DH (2006) Changes in microorganisms, enzyme activities, and gas formation by the addition of mustard powder on kochujang with different salt concentration. Food Sci Biotechnol 15, 298-302.   과학기술학회마을
18 Lee TS (1979) Studies on the brewing of kochujang (red pepper paste) by the addition of yeasts. J Korean Agri Chem Soc 22, 65-90.
19 Moon TW and Kim ZU (1988) Some chemical physical characteristics and acceptability of kochujang from various starch sources. J Korean Agric Chem Soc 31, 387-93.
20 Oh HI, Shon SH, and Kim JM (2000) Physicochemical properties of kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation. J Korean Soc Food Sci Nutr 29, 357-63.   과학기술학회마을
21 Oh JY, Kim YS, and Shin DH (2002) Changes in physicochemical characteristics of low-salted kochujang with natural preservatives during fermentation. Korean J Food Sci Technol 34, 835-41.   과학기술학회마을
22 Park KN, Jeong EJ, and Lee SH (2007) Antimicrobial activity of Turmeric (Curcuma aromatica Salab.) extracts against various pathogens and spoilage bacteria isolated from tofu. Korean J Food Preserv 14, 207-12.   과학기술학회마을
23 Park SJ and Kim DH (2007) Effect of combined use of various anti-microbial materials on brewing of low salted kochujang. J Korean Soc Appl Biol Chem 50, 287-94.   과학기술학회마을
24 Shin DH, Ahn EY, Kim YS, and Oh JA (2000) Fermentation characteristics of kochujang containing horseradish or mustard. Korean J Food Sci Technol 32, 1350-7.   과학기술학회마을