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http://dx.doi.org/10.11002/kjfp.2016.23.6.788

Quality characteristics of Doenjang depending on various salt concentration during long-term fermentation period  

Choi, Bo-Young (Fermented Food Science Division, National Institute of Agricultural Science)
Gil, Na-Young (Fermented Food Science Division, National Institute of Agricultural Science)
Park, Shin-Young (Fermented Food Science Division, National Institute of Agricultural Science)
Kim, So-Young (Fermented Food Science Division, National Institute of Agricultural Science)
Publication Information
Food Science and Preservation / v.23, no.6, 2016 , pp. 788-796 More about this Journal
Abstract
This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and ${\alpha}-amylase$ activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.
Keywords
Doenjang; fermentation; salt;
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Times Cited By KSCI : 20  (Citation Analysis)
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