The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical and Flavor Characteristics of Doenjang in Chungbuk Provinces during Fermentation

충북지역 된장의 발효기간 중 이화학적 품질 및 향기 특성

  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Lee, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kang, Hye Jeong (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Youngho (Chungcheongbukdo Agricultural Research and Extension Services)
  • Received : 2019.10.27
  • Accepted : 2019.12.03
  • Published : 2019.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the quality characteristics of Doenjang made by seven different traditional soybean paste manufacturers, in Chungbuk province during fermentation. The moisture content of Doenjang declined in the process of fermentation, from 58.07~68.86% to 52.32~63.79%. The salinity increased from 7.47~14.38% to 10.42~17.73%. Sample B was the lowest, and G was the highest. The pH showed a tendency to decline from 5.36~6.22 to 4.30~5.66 except for sample F, which increased 6.33~7.10. In contrast, the total acidity showed a tendency to increase from 0.56~1.77% to 1.11-1.83% except for sample F, which declined 0.71%~0.54%. The lightness declined from 44.33~55.90 to 26.68~49.66. However, the redness and the yellowness generally increased. The content of amino type nitrogen generally increased with the progress of fermentation from 93.33~408.80 mg/kg to 314.07~1,258.13 mg/kg and sample D, with Aspergillus oryzae added, was the highest. The volatile flavor compounds of Doenjang had 10~20 types. Sample D had the fewest number of volatile flavor compounds (10 types of compounds), and sample C had the largest number of it (20 types of compounds). Four types of compounds, ethanol, 3-methyl butanal, ethyl acetate, and 3-methyl butanoic acid, were detected from all samples.

Keywords

References

  1. Ahn SC, Bog HJ. 2007. Consumption pattern and sensory evaluation of traditional doenjang and commercial doenjang. Korean J Food Cult 22:633-644
  2. AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th ed. Association of Official Analytical Chemists
  3. Baek HH. 2017. Compilation of volatile flavor compounds in Cheonggukjang and doenjang. Food Sci Ind 50:24-49
  4. Boo CS, Kim JH, Kim MC, Lim SB. 2010. A study on priorities calculation among the attributes and products of traditional soybean paste. Korean J Culin Res 16:322-329
  5. Byun MW, Nam TG, Chun MS, Lee GH. 2014. Physicochemical and sensory characteristics of doenjang made by traditional methods. J Korean Soc Food Sci Nutr 43:1543-1548 https://doi.org/10.3746/JKFN.2014.43.10.1543
  6. Byun MW, Nam TG, Lee GH. 2015. Physicochemical and sensory characteristics of doenjang made with various concentrations of salt solution. J Korean Soc Food Sci Nutr 44:1525-1530 https://doi.org/10.3746/JKFN.2015.44.10.1525
  7. Choi BY, Gil NY, Park SY, Cho YS, Kim SY. 2017. Change of quality properties of doenjang according to soaking method in brine. Korean J Food Preserv 24:923-933 https://doi.org/10.11002/KJFP.2017.24.7.923
  8. Jeon H, Lee S, Kim S, Kim Y. 2016. Quality characteristics of modified doenjang and traditional doenjang. J Korean Soc Food Sci Nutr 45:1001-1009 https://doi.org/10.3746/JKFN.2016.45.7.1001
  9. Jeong MW, Jeong JK, Kim SJ, Park KY. 2013. Fermentation characteristics and increased functionality of doenjang prepared with bamboo salt. J Korean Soc Food Sci Nutr 42:1915-1923 https://doi.org/10.3746/JKFN.2013.42.12.1915
  10. Kang HJ, Kim JH, Kim RR, Kim KS, Hong SP, Kim MJ, Yang HJ. 2016. Quality characteristics and composition profile of traditional doenjang and manufactured doenjang during storage time. Korean J Food Nutr 29:785-794 https://doi.org/10.9799/ksfan.2016.29.5.785
  11. Kang JE, Choi HS, Choi HS, Park SY, Song J, Choi JH, Yeo SH, Jung ST. 2013. The quality characteristics of commercial deonjang certified for traditional foods. Korean J Community Living Sci 24:537-542 https://doi.org/10.7856/kjcls.2013.24.4.537
  12. Ku KH, Park KM, Kim HJ, Kim Y, Koo M. 2014. Quality characteristics of doenjang by aging period. J Korean Soc Food Sci Nutr 43:720-728 https://doi.org/10.3746/JKFN.2014.43.5.720
  13. Lee JE, Kang SH, Kim HR, Lim SI. 2015. Volatile compounds analysis of certified traditional doenjang. J Korean Soc Food Sci Nutr 44:944-950 https://doi.org/10.3746/JKFN.2015.44.6.944
  14. Lee JY, Mok CK. 2010. Changes in physicochemical properties of low salt soybean paste (doenjang) during fermentation. Food Eng Prog 14:153-158
  15. Lee SJ, Ahn B. 2008. Thermal changes of aroma components in soybean paste (doenjang). Korean J Food Sci Technol 40:271-276
  16. Losada MM, Lopez JF, Anon A, Andres J, Revilla E. 2012. Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines. Int J Food Sci Technol 47:1826-1834 https://doi.org/10.1111/j.1365-2621.2012.03038.x
  17. Luchsinger WW, Cornesky RA. 1962. Reducing power by the dinitrosalicylic acid method. Anal Biochem 4:346-347 https://doi.org/10.1016/0003-2697(62)90098-2
  18. Mok CK, Song KT, Lee JY, Park YS, Lim SB. 2005. Changes in microorganisms and enzyme activity of low salt soybean paste (doenjang) during fermentation. Food Engin Prog 9:112-117
  19. Namgung HJ, Park HJ, Cho IH, Choi HK, Kwon DY. Shim SM, Kim YS. 2010. Metabolite profiling of doenjang, fermented soybean paste, during fermentation. J Sci Food Agric 90:1926-1935 https://doi.org/10.1002/jsfa.4036
  20. Seo JS, Park ID. 2014. Quality properties of barley Kochujang added with germinated barley powder. J Korean Soc Food Cult 29:187-194 https://doi.org/10.7318/KJFC/2014.29.2.187
  21. Shin DH, Kang KS, Lee JY, Jeong DY, Han GS. 2010. On chemical characteristics of sour doenjang (fermented soybean paste). J Food Hyg Saf 25:360-366
  22. Shukla S, Choi TB, Park HK, Kim M, Lee IK. Kim JK. 2010. Determination of non volatile and volatile organic acids in Korean traditional fermented soybean paste (doenjang). Food Chem Toxicol 48:2005-2010 https://doi.org/10.1016/j.fct.2010.04.034
  23. Yoon HS, Jeong EJ, Kwon NR, Kim IJ, Hong ST, Kang HJ, Eom HJ. 2018. Quality characterization of yanggaeng added with jujube extracts. Korean J Food Nutr 31:883-889 https://doi.org/10.9799/KSFAN.2018.31.6.883