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http://dx.doi.org/10.3746/jkfn.2006.35.4.476

Effect of Chitosan on Quality Characteristics of Chungkukjang  

Jung, Yoo-Kyung (Dept. of Food Science and Technology, Catholic University of Daegu)
Lee, Ye-Kyung (Dept. of Food Science and Technology, Catholic University of Daegu)
No, Hong-Kyoon (Dept. of Food Science and Technology, Catholic University of Daegu)
Kim, Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.4, 2006 , pp. 476-481 More about this Journal
Abstract
Effect of chitosan addition (0, 0.5 and 1% of steamed soybeans) on quality of chungkukjang fermented by Bacillus licheniformis at $40^{\circ}C$ for 48 hr was investigated. Chitosan addition did not affect the pH and slime content of chungkukjang, irrespective of chitosan concentrations. The number of total microbes was slightly lower for chungkukjang added with 1% chitosan compared with those added with 0 and 0.5% chitosan. Color L* and b* values decreased while a* value increased with increasing chitosan concentration. The contents of glucosamine, lipid, total free amino acids, and fatty acids increased with increasing chitosan concentration. Chungkukjang added with 1% chitosan showed better overall acceptability compared with those added with 0 and 0.5% chitosan.
Keywords
chitosan; chungkukjang; quality; Bucillus licheniformis;
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