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Effect of Storage Conditions on the Chemical Characteristics of Traditional Kochujang  

Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University)
Lee, Jung-Seung (Division of Food Standard, Korea Food and Drug Administration)
Lee, Sang-Bok (National Honam Agricultural Experiment Station, R.D.A.)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 466-471 More about this Journal
Abstract
Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. The pH of kochujang decreased during storage and titratable acidity changed little in the group of mustard and garlic addition. Reducing sugar increased during storage, with higher values for K-sorbate of alcohol added groups than the other groups. Alcohol contents increased during storage with higher values in control or chitosan added group. Amino nitrogen contents of kochujang decreased gradually during storage and were lower in control or chitosan added group. Ammonia nitrogen contents were lower in alcohol, garlic, K-sorbate or mustard added kochujang. The content of total free amino acid increased slightly during storage and were higher in pasteurized, garlic or alcohol added kochujang. After 24 weeks of storage, the results of sensory evaluation showed K-sorbate, garlic or alcohol added kochujang were more acceptable than control in the sense of taste.
Keywords
kochujang; storage; chemical properties;
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