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Effect of Sea Tangle on Fermentation and Quality Characteristics of Cheongbukjang  

Jung Yoo-Kyung (Department of Food Science and Technology, Catholic University of Daegu)
Lee Ye-Kyung (Department of Food Science and Technology, Catholic University of Daegu)
No Hong-Kyoon (Department of Food Science and Technology, Catholic University of Daegu)
Kim Soon-Dong (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.13, no.1, 2006 , pp. 95-101 More about this Journal
Abstract
Quality characteristics of Cheongbukjangs with $1\~3\%$ desalted and dried sea tangle powder were investigated after fermentation for 48 hr at $40^{\circ}C$. Addition of sea tangle, irrespective of concentration, did not affect pH and slime content of Cheongbukjang. Color L* and a* values were generally decreased with increasing sea tangle concentration. There were no significant differences in total microbe, amino nitrogen content, and protease and amylase activity between control and Cheongbukjangs with up to $2\%$ sea tangle. However, addition of $3\%$ sea tangle resulted in decreased total microbe, amino nitrogen content, and enzyme activity compared with those of control. Fiber content increased with increasing sea tangle concentration and hardness increased by 1.5 times at $2\%$ sea tangle and by 2.6 times at $3\%$ sea tangle compared with that of control. Results for sensory evaluation revealed that addition of $2\%$ sea tangle was the optimum concentration in view of reducing bitter taste and odor, and improving overall acceptability.
Keywords
Cheongbukjang; sea tangle; quality characteristics;
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Times Cited By KSCI : 3  (Citation Analysis)
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