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http://dx.doi.org/10.3746/jkfn.2006.35.5.622

Quality Characteristics of Kochujang Prepared with Maesil (Prunus mume) Extract during Aging  

Lee, Min-Ji (Dept. of Food Science & Engineering, Daegu University)
Lee, Jun-Ho (Dept. of Food Science & Engineering, Daegu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.5, 2006 , pp. 622-628 More about this Journal
Abstract
Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at $230.00{\sim}246.00mg%$ upon 100 days of aging.
Keywords
Kochujang; Maesil; Prunus mume; quality; aging;
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Times Cited By KSCI : 8  (Citation Analysis)
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