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논문 상세정보

저장조건에 따른 전통고추장의 성분 특성 변화

Effect of Storage Conditions on the Chemical Characteristics of Traditional Kochujang

초록

고추장의 저장성 향상을 목적으로 숙성이 완료된 고추장에 마늘이나 알콜, 키토산, K-sorbate, 겨자를 첨가하거나 저온살균 처리를 하여 포장하고 $30^{\circ}C$에서 24주간 저장하면서 화학성분의 변화를 비교하였다. 고추장의 pH는 저장 중에 저하하였고 적정산도는 저장 8주 이후에 감소하나 겨자와 마늘 첨가구에서 높았다. 환원당은 저장 $16{\sim}20$주에 증가하여 K-sorbate와 알콜 첨가구에서 높았고, 알콜의 증가는 대조구와 키토산 첨가구에서 심하였다. 아미노태 질소 함량은 알콜이나 마늘, K-sorbate, 겨자 첨가구에서 낮았다. 유리 아미노산은 저장 중에 증가하였고 저온 살균구와 마늘, 알콜 첨가구에서 많았다. $30^{\circ}C$에서 24주 저장한 고추장의 관능치는 유의성은 없으나 맛은 K-sorbate와 마늘, 겨자 첨가구, 색은 저온 살균구와 K-sorbate, 알콜 첨가구, 향기는 마늘과 키토산 첨가 고추장이 우수하여 종합적인 기호도에서 K-sorbate와 마늘, 알콜 첨가 고추장이 좋았다.

Abstract

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at $30^{\circ}C$ for 24 weeks. The pH of kochujang decreased during storage and titratable acidity changed little in the group of mustard and garlic addition. Reducing sugar increased during storage, with higher values for K-sorbate of alcohol added groups than the other groups. Alcohol contents increased during storage with higher values in control or chitosan added group. Amino nitrogen contents of kochujang decreased gradually during storage and were lower in control or chitosan added group. Ammonia nitrogen contents were lower in alcohol, garlic, K-sorbate or mustard added kochujang. The content of total free amino acid increased slightly during storage and were higher in pasteurized, garlic or alcohol added kochujang. After 24 weeks of storage, the results of sensory evaluation showed K-sorbate, garlic or alcohol added kochujang were more acceptable than control in the sense of taste.

저자의 다른 논문

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이 논문을 인용한 문헌 (7)

  1. Lee, Min-Ji ; Lee, Jun-Ho 2006. "Quality Characteristics of Kochujang Prepared with Maesil (Prunus mume) Extract during Aging" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 35(5): 622~628 
  2. Seo, Mi-Young ; Kim, Seung-Ho ; Lee, Cheol-Ho ; Cha, Seong-Kwan 2007. "Fibrinolytic, Immunostimulating, and Cytotoxic Activities of Microbial Strains Isolated from Kochujang" 한국식품과학회지 = Korean journal of food science and technology, 39(3): 315~322 
  3. Han, Sun-Mi ; Kim, Dong-Han 2008. "Effect of Combined Use of Anti-microbial Materials on Storage of Low Salted Kochujang" 한국응용생명화학회지 = Journal of the Korean Society for Applied Biological Chemistry, 51(4): 281~287 
  4. Seo, Ji-Eun ; Han, Hye-Kyoung ; Chung, Mi-Sook ; Kim, Gun-Hee 2010. "Sensory Characteristics of Traditional Kochujang Containing Essential Oils" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(2): 180~187 
  5. 2011. "" Journal of food science and nutrition, 16(4): 348~356 
  6. Jeon, Eun-Raye ; Jung, Lan-Hee 2011. "Quality Properties of Kochujang Added Defatted Rice Bran Powder During Storage" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 27(4): 89~98 
  7. 2014. "" Journal of applied biological chemistry, 57(4): 287~294 

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