Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang

매운맛 등급화 고추장으로 제조한 오이생채의 이화학적 관능적 특성

  • Lee, In-Seon (Major in Food and Nutrition, Kunsan National University)
  • 이인선 (군산대학교 식품영양학전공)
  • Received : 2015.04.14
  • Accepted : 2015.05.04
  • Published : 2015.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.

Keywords

References

  1. Choi SK, Shin KE, Lee MS, Kim SH, Choi EH. 2010. A study on the quality characteristics and utilization of jujube gochujang. Korean J Culinary Res 16(5):264-276
  2. Gillette MH, Appel CE, Lego MC. 1984. A new method for sensory evaluation of red pepper heat. J Food Sci 49(4):1028-1033 https://doi.org/10.1111/j.1365-2621.1984.tb10386.x
  3. Hwang SY, An YH, Shin GM. 2001. A study on the quality of commercial red pepper powder. Korean J Food Nutr 14(5):424-428
  4. Imm BY, Shon SS, Kim KN. 2003. Changes in perceived intensities of pungency of ramen soup. Korean J Food Sci Technol 35(4):623-627
  5. Jeong EJ, Bang BH, Kim KP. 2005. The characteristics of kimchi by the degree of hotness of powdered red pepper. Korean J Food Nutr 18(1):88-93
  6. Jeong YJ, Seo JH, Cho HS. 2007. Quality characteristics of gochujang prepared with commercial protease. Korean J Food Nutr 20(4):378-383
  7. Jung MR, Hwang Y, Kim HY, Cho MC, Hwang IG, Yoo SM, Jeong HS, Lee JS. 2011. Evaluation of biological activity in pepper (Capsicum annuum L.) breeding lines. J Korean Soc Food Sci Nutr 40(5):642-648 https://doi.org/10.3746/jkfn.2011.40.5.642
  8. Jung MR, Hwang Y, Kim HY, Jeong HS, Park JS, Park DB, Lee JS. 2010. Analyses of capsaicinoids and ascorbic acid in pepper (Capsicum annum L.) breeding lines. J Korean Soc Food Sci Nutr 39(11):1705-1709 https://doi.org/10.3746/jkfn.2010.39.11.1705
  9. Kim HY, Kim MR, Koh BK. 2006. Food quality evaluation. Hyoil Press. Seoul. Korea. pp 93-101
  10. Kim JY, Hwang SJ, Eun JB. 2011. Chemical characteristics of gochujang with different amount of sweet persimmon powder. Korean J Food Preserv 18(5):706-713 https://doi.org/10.11002/kjfp.2011.18.5.706
  11. Kim MS, Kim IW, Oh JA, Shin DH. 1998. Quality changes of traditional gochujang prepared with different meju and red pepper during fermentation. Korean J Food Sci Technol 30(4):924-933
  12. Kim SI, Park JN, Cho WJ, Song BS, Kim JH, Byun MW, Sohn HS, Lee JW. 2009. Microbiological and sensory qualities of Musaengchar (Radish salad) with gamma-irradiated red pepper powder added prior to storage. Korean J Food Preserv 16(2):160-165
  13. Kim YS, Park GS. 2010. Quality characteristics of gochujang sauce with concentrated Salicornia herbacea L. extracts. J East Asian Soc Dietary Life 20(6):939-946
  14. Ku KH, Kim NY, Park JB, Park WS. 2001. Characteristics of color and pungency in the red pepper for Kimchi. Korean J Food Sci Technol 33(2):231-237
  15. Lee IS, Lee HJ, Cho EY, Kwon SB, Lee JS, Jeong HS, Hwang Y, Cho MC, Kim HR, Yoo SM, Kim HY. 2011. Spicy hot flavor grading in hot pepper powder for Gochujang in various cultivars using sensory characteristics. Korean J Community Living Sci 22(3):351-364 https://doi.org/10.7856/kjcls.2011.22.3.351
  16. Lee IS, Lee YK, Kim HY. 2014. Physicochemical and sensory characteristics of Baechu kimchi using spicy hot flavor graded hot pepper powder. Korean J Food Cook Sci 30(1):22-32 https://doi.org/10.9724/kfcs.2014.30.1.022
  17. Lee JS. 2012. Quality standardization of red pepper powder and improvement of utilization. Final report of Rural Development Administration. pp 69-71
  18. Lee KJ, Cho MS, Lee JM. 2007. Content analysis of the New York Times on Korean food from 1980 to 2005. Korean J Food Culture 22(2):289-298
  19. Lee YK. 2014. Quality characteristics of kimchi and Gochujang using spicy hot flavor graded pepper powder. Doctorate dissertation. Yongin university, Yongin, Korea. pp 12-48
  20. Lim SI, Song SM. 2010. Changes in characteristics of low-salted gochujang with licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan during fermentation. J Korean Soc Food Sci Nutr 39(4):560-566 https://doi.org/10.3746/jkfn.2010.39.4.560
  21. Ministry of Agriculture Food and Rural Affairs. 2010. Report ministry of agriculture, food and rural affairs. Available from: http://www.mafra.go.kr/list.jsp?newsid=155439015§ion_id=b_sec_1&pageNo=1&year=&month=&listcnt=5&board_kind=C&board_skin_id=C3&depth=1&division=Bgroup_id=3&menu_id=1125&reference=2&parent_code=3&popup_yn=N&tab_yn=N. Accessed April 29, 2010
  22. Oh SH, Hwang IG, Kim HY, Hwang CR, Park SM, Hwang Y, Yoo SM, Kim HR, Kim HY, Lee JS, Jeong HS. 2011. Quality characteristics by particle size of red pepper powders for pepper paste and kimchi. J Korean Soc Food Sci Nutr 40(4):599-605 https://doi.org/10.3746/jkfn.2011.40.4.599
  23. Park JH, Baek OH. 2011. Quality characteristics of the simple preprocessed food julienne white radish and pear during storage and development of a standard recipe. J East Asian Soc Dietary Life 21(5):706-712
  24. Park SH, Park WS, Kim MR. 2004. Quality characteristics of commercial Oiji, Korean cucumber pickle. Korean J Food Sci Technol 36(3):385-92
  25. Rural Development Administration. 2008. Korean traditional local food 1. Kyomunsa. Gyeonggi, Korea. p 186
  26. Rural Development Administration. 2015. Korean food composition table. Available from: http://koreanfood.rda.go.kr/kfi/fct/fctFoodSrch/list. Accessed March 11, 2015
  27. Seo MY, Kim SH, Lee CH, Cha SK. 2007. Fibrinolytic, immunostimulating, and cytotoxic activities of microbial strains isolated from gochujang. Korean J Food Sci Technol 39(3):315-322
  28. Shin DH, Kim DH, Choi U, Lim MS, An EY. 1997. Physicochemical characteristics of traditional gochujang prepared with various raw materials. Korean J Food Sci Technol 29(5):907-912
  29. Song HS, Kim YM, Lee GT. 2008. Antioxidant and anticancer activities of traditional gochujang added with garlic porridge. J Life Sci 18(8):1140-1146 https://doi.org/10.5352/JLS.2008.18.8.1140
  30. Sung MS, Kang HJ, Kim YS. 2012 Relationship between physicochemical and sensorial properties of red pepper powder under different storage conditions. J Korean Soc Food Sci Nutr 41(10):1423-1430 https://doi.org/10.3746/jkfn.2012.41.10.1423