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Changes in Physicochemical Properties of Low Salt Soybean Paste (Doenjang) during Fermentation  

Lee, Ju-Yeon (Department of Food Science and Biotechnology, College of Engineering, Kyungwon University)
Mok, Chulkyoon (Department of Food Science and Biotechnology, College of Engineering, Kyungwon University)
Publication Information
Food Engineering Progress / v.14, no.2, 2010 , pp. 153-158 More about this Journal
Abstract
Changes in physicochemical properties of soybean pastes (Doenjang) of various salt contents (8-14%) during fermentation were investigated to explore the possibility of manufacturing a low salt soybean paste. Titratable acidity (TA) increased and consequently pH decreased with the fermentation time. The rates of TA and pH changes increased as the salt levels decreased. Protein contents remained unchanged and there were no differences among different salt levels. The amino nitrogen contents and the volatile basic nitrogen contents increased with fermentation time and showed higher values at lower salt levels. The reducing sugar contents increased from 6th to 11th week of fermentation, and decreased afterward. No remarkable differences in the reducing sugar contents were observed with respect to salt levels. Shorter fermentation periods were required at reduced salt levels. Appropriate fermentation periods of the 8, 10, 12 and 14% salt containing Doenjang were 2 to 11 weeks, 3 to 12 weeks, 6 to 14 weeks, and 9 to 15 weeks, respectively. Doenjang fermented for shorter period of time at lower salt content showed better sensory quality than that for longer period at higher salt content.
Keywords
soybean paste (Doenjang); fermentation; salt; physicochemical properties; sensory quality;
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Times Cited By KSCI : 6  (Citation Analysis)
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