Browse > Article

Monitoring of Color Changes and Organoleptics Properties of Chungkookjang Products during Storage for Shelf-life Establishment  

Kim, Dong-Myung (Dodlesem Co. Ltd.)
Kim, Seong-Ho (Division of Bio-food, Kyungbook Collage of Science)
Lee, Jin-Man (Division of Bio-food, Kyungbook Collage of Science)
Dung, Nguyen-Thi (Division of Food, Biological and Chemical Engineering, Daegu University)
Kang, Sun-Chul (Division of Food, Biological and Chemical Engineering, Daegu University)
Publication Information
Applied Biological Chemistry / v.48, no.2, 2005 , pp. 140-149 More about this Journal
Abstract
In order to examine the changes of commercial value during storage conditions and shelf-life of Chungkookjang, response surface methodology of SAS program was applied to monitor orgenoleptic properties and color changes to determine optimum storage conditions. Lightness (L) value of vacuum-packed Chungkookjang showed under the 1% significance probability with high influence in all conditions such as sterilized temperature, storage time and storage temperature. Redness (a) value of vacuum-packed Chungkookjang was increased during highly sterilized and storage temperatures, and was individually influenced. One of the generally packed sample also showed that significance value was influenced under 10%, during high storage temperature. Yellowness (b) value of vacuum-packed Chungkookjang showed the significance probability under 1% during storage time and temperature, and under 5% during sterilized temperature. Also, stational point showed saddle type in both packaging samples. In case of vacuum-packed Chungkookjang, compatibility of odor was influenced by sterilized temperature under 10% significance probability. But generally packed samples have an effect on storage time under 1% significance probability effect on storage time, and sterilized temperature under 5%. In case of vacuum-packed Chungkookjang, compatibility of taste was highly concerned with storage time under 1% significance probability, whereas generally packed samples were concerned with storage temperature under 5% significance probability. Overall palatability of vacuum-packed samples showed maximum value of 5.15 on sterilized temperature ($61.92^{\circ}C$), storage temperature ($6.79^{\circ}C$) and storage time (56.48 days) during storage.
Keywords
Chungkookjang; shelf-life; color; orgenoleptic properties; commercial value;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Cheigh, H. S., Lee, J. S. and Lee, C. Y. (1993) Antioxdative characteristics of melanoidin related products fractionated from fermented soyean sauce. J. Korean Soc. Food Nutr. 22, 570-575
2 Kim, W. K., Choi, K. H., Kim, Y. T., Park, H. H., Choi, J. Y., Lee. Y. S., Oh, H. I., Kwon, I. B. and Lee, S. Y. (1996) Purification and characterization of fibrinolytic enzyme produced from Bacilus sp. strains CK11-4 screened from Chungkookjang. Appl. Environ. Microbiol. 62, 2482-2488
3 Choi, J. S., Kim, J. S., Yoo, S. M., Park, H. J., Kim, T. Y., Chang, C. M. and Shin, S. Y. (1996) Survey on preparation method and consumer response of Chungkookjang. Kor. J. Soybean Res. 13, 29-43
4 Larmond, E. (1970) Methods for sensory evaluation of food. Canada Department of Agriculture, Publication 1284, pp. 27
5 Park, S. H. (1991) In Modern Experimental Design Minyoungsa, Seoul, Korea
6 Martha, L. A. and James, P. B. (1992) In The Mathematica Handbook Compatible with Mathematica (Ver. 2.0). An Inprint of a Division of Academic Press Inc. Harcourt Brace & Co. Massachussetts, pp. 15-511
7 Choi, U. K., Ji, W. D. and Chung Y. G. (1998) Characteristics of Chungkookjang produced by Bacillus subtilis DC-2. J. Kor. Soc. Food Sci. Nutr. 27, 846-851
8 Shon, M. Y., Kim, M. H., Park, S. K., Park, J. R. and Sung, N. J. (2002) Taste components and palatability of black bean Chungkookjang added with kiwi and radish. J. Korean Soc. Food Nutr. 31, 39-44
9 Choi, U. K., Son, D. H., Ji, W. D., Im, M. H., Choi, J. D. and Chung Y. G. (1998) Changes of taste components and palatability during Chungkookjang fermentation by Bacillus subtilis DC-2. J. Kor. Soc. Food Sci. Nutr. 27, 840-845
10 Kim, B. N., Park, C. H., Ham, S. S. and Lee, S. Y. (1995) Flavor component fatty acid and organic acid natto added with spice. J. Korean Soc. Food Nutr. 24, 219-227
11 SAS (1990) SAS/STAT User's Guide version 6.0 (4th. ed.). Vol. 2, SAS Institute Inc. pp. 1457
12 Joo, H. K. (1996) Studies on chemical composition of commercial chungkookjang and flavor compounds of Chungkookjang by mugwort (Artmisia asiatica) or red pepper seed oil. Korea Soybean Digest 13, 44-56
13 Lee, B. K. (1999) Immunomodulation materials of fermented soybean products. Lecture 3. 2nd Symposium for Soybean Fermentation Foods, The Research Institute of Soybean Fermentation Foods, Yeungnam Univ. Korea
14 Kim, S. H., Yang, J. L. and Song Y. S. (1999) Physiolosical functions of Chungkookjang. Food Ind. Nutr. 4, 40-46
15 Lee, Y., L., Kim, S. H., Choung, N. H. and Yim, M. H. (1992) A study on the production of viscous substance during chungkookjang fermentation. J. Kor. Agric. Chem. Soc. 35, 202-209
16 Floros, J. D. and Chinnan, M. S. (1987) Optimization of pimento pepper lyepeeling process using response surface methodology. Trans ASEA. 30, pp. 560-566
17 Yoo, C. K., Seo, W. S., Lee, C. S. and Kang S. M. (1998) Purification and characterization of fibrinolytic enzyme excreated by Bacillus subtilis K-54 isolated from Chungkookjang. Kor. J. Appl. Microbiol. Biotechnol. 26, 507- 514