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http://dx.doi.org/10.3746/jkfn.2010.39.4.560

Changes in Characteristics of Low-salted Kochujang with Licorice (Glycyrrhiza glabra), Mustard (Brassica juncea), and Chitosan during Fermentation  

Lim, Seong-Il (Traditional Food Research Group, Korea Food Research Institute)
Song, Sun-Mi (Traditional Food Research Group, Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.4, 2010 , pp. 560-566 More about this Journal
Abstract
Changes in characteristics of low-salted Kochujang added with mixed additives (licorice 0.8%, mustard 0.7%, chitosan 2%) were investigated during fermentation for 40 days. There was no significant difference in viable and yeast cell counts and color among all treatments, whereas lactic acid bacteria counts of 6.8% and 5.9% salted Kochujang added with the mixed additives (p<0.05) were significantly lower than that of control. The phenomenon of abnormal fermentation was observed on surface of low-salted Kochujang but not the low-salted Kochujang added with the mixed additives. The level of amino nitrogen in low-salted Kochujang was close to that of 8.5% salted Kochujang at 20 days of fermentation; however, the amino nitrogen content in 5.9% salted Kochujang added with the additives was 1.6 times higher than in 8.5% salted Kochujang at 40 days. In sensory evaluation, 5.9% salted Kochujang with the additives had the highest score in overall palatability. These results indicate that salt contents of Kochujang could be lowered up to 5.9% by addition of the mixture of licorice, mustard and chitosan, resulting in improvement of palatability and shortening of fermentation time.
Keywords
Kochujang; low-salt; licorice; mustard; chitosan;
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Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By SCOPUS : 2
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