Article

딸기 퓌레를 첨가한 고추장의 숙성 중 품질 변화

김희정1, 이준호1,*
Hui Jeong Kim1, Jun Ho Lee1,*
Author Information & Copyright
1대구대학교 식품공학과
1Department of Food Science and Engineering, Daegu University, Gyeongsan
*Corresponding author: Jun Ho Lee, Department of Food Science and Engineering, School of Engineering, Daegu University, 15 Naeri-ri, Jillyang- eup, Gyeongsan-si, Gyeongbuk 712-714, Korea, Tel: +82-53-850-6535; Fax: +82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 25, 2009; Revised: Apr 10, 2009; Accepted: Apr 11, 2009

Published Online: May 31, 2009

Abatract

Gochujang, a fermented traditional Korean hot pepper-soybean paste, has long been used to provide hot, sweet, and savory tastes. Changes in the pH, titratable acidity, moisture content, water activity, amino-nitrogen content, NaCl content, color, and yeast population during aging were investigated using a model system of Gochujang incorporated with strawberry puree up to 14% as a value-added food ingredient. pH decreased slowly till 60 days of aging then increased afterwards. Titratable acidity, on the other hand, increased during aging, reaching at the highest level at the 60 days of aging and then decreased rapidly. The moisture content continually increased during aging up to 90 days whereas water activity decreased rapidly till 60 days of aging and then slightly increased. The amino-nitrogen content increased while NaCl content decreased continually during aging. All the color parameters including L*, a*, and b*-values increased during aging in general with exception for b*-values in some conditions. Initial yeast population was ranged 1.2-4.9×106 CFU/g and increased to 1.1-5.9×107 CFU/g after 90 days of aging.

Keywords: Gochujang; strawberry puree; quality; aging