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Abstract ▼ AI-Helper

The effects of addition time of oxalic acid and phosphate as antibrowning agent for doenjang were investigated. Doenjang was prepared by the addition of 0.25% and 0.5% oxalic acid and phosphate separately at initial preparation time and after 40 day fermentation. The changes in color, pH, titratabl...

The effects of addition time of oxalic acid and phosphate as antibrowning agent for doenjang were investigated. Doenjang was prepared by the addition of 0.25% and 0.5% oxalic acid and phosphate separately at initial preparation time and after 40 day fermentation. The changes in color, pH, titratable acidity and microbial population were measured. The pH decreases in doenjang added oxalic acid were much higher than those of control at both addition conditions. However, the pH of doenjang added phosphate was similar to control. Titratable acidity increased with fermentation time. In amino nitrogen content, initial addition groups showed lower values than addition groups after 40 day fermentation. And doenjang added oxalic acid had lower contents than that of phosphate. The type of antibrowning agent, concentration and addition time did not affect on the growth of microorganism. Lightness and total color difference in initial addition groups were higher than those of addition groups after 40 day fermentation. Especially doenjang added with 0.5% oxalic acid at initial preparation time showed the highest antibrowning effect. These data indicate that the inhibitory effect of oxalic acid on browning of doenjang is much higher than phosphate while oxalic acid is added at initial preparation time.