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Quality Characteristics of Gochujang with the Addition of Skipjack Cooking Broth as Protein Source  

Kang Mun-Ki (Daesang Co., Ltd.)
Song Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.13, no.4, 2006 , pp. 457-464 More about this Journal
Abstract
To improve the functional properties of Gochujang, different amount of skipjack cooking broth (l%, 3%, 5%) were added and their physicochemical properties were examined during storage. During fermentation of Gochujang, pH value decreased and titratable acidity increased, regardless of the amount of skipjack cooking broth. Content of amino-nitrogen increased rapidly at 30 day of fermentation from 171.59 mg% for the control to 191.10 mg% for 5% skipjack cooking broth, and then slightly decreased. It increased with the increase of the amount of skipjack cooking broth. Content of reducing sugar had the highest value at 30 day of fermentation, and then slightly decreased During fermentation, $\beta-amylase$ activity showed the highest value at 30 day of fermentation, and then slightly decreased. Free amino acid content increased with the increase of skipjack cooking broth amount Hunter L a, and b values gradually decreased during fermentation of Gochujang. Based on sensory evaluation of Gochujang after 90 days, Gochujang with the addition of skipjack cooking broth was better than the control in terms of taste, color, flavor, and overall.
Keywords
Gochujang; quality; skipjack cooking broth; storage;
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