The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Composition Profile of Traditional Doenjang and Manufactured Doenjang during Storage Time

저장기간에 따른 전통된장과 개량식된장의 이화학적 특성, 기능성분 및 대사체 분석

  • Kang, Hee-Joo (Division of Nutrition and Metabolism Research, Korea Food Research Institute) ;
  • Kim, Jin-Hee (Division of Nutrition and Metabolism Research, Korea Food Research Institute) ;
  • Kim, Ri-Rang (Division of Nutrition and Metabolism Research, Korea Food Research Institute) ;
  • Kim, Kang Sung (Division of Strategic Food Research, Korea Food Research Institute) ;
  • Hong, Sang-Phi (Dept. of Food and Nutrition, Yong-In University) ;
  • Kim, Min-Jung (Division of Nutrition and Metabolism Research, Korea Food Research Institute) ;
  • Yang, Hye Jeong (Division of Nutrition and Metabolism Research, Korea Food Research Institute)
  • 강희주 (한국식품연구원 대사영양연구본부) ;
  • 김진희 (한국식품연구원 대사영양연구본부) ;
  • 김리랑 (한국식품연구원 대사영양연구본부) ;
  • 김강성 (용인대학교 식품영양학과) ;
  • 홍상필 (한국식품연구원 전략산업연구본부) ;
  • 김민정 (한국식품연구원 대사영양연구본부) ;
  • 양혜정 (한국식품연구원 대사영양연구본부)
  • Received : 2016.09.19
  • Accepted : 2016.10.24
  • Published : 2016.10.31
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Abstract

This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were $13.2{\pm}1.15$, $7.17{\pm}2.74$, $10.67{\pm}0.35%$, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at $35^{\circ}C$, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF.

Keywords

References

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