Physico-chemical Changes of Commercial Ssamjang during Storage

摘要

Physico-chemical properties of ssamjang prepared by industrial process were investigated. Overall experiments were planned by central composite design for five independent variables, kochujang mash aging period (X_1), doenjang aging period (X_2), doenjang content (X_3), sterilization temperature (X_4), and storage temperature (X_5). Storage period had no consistent effect on moisture content of ssamjang. Doenjang having longer aging period showed lower moisture content than that having shorter agingperiod. Titratable acidity and pH of ssamjang gradually increased and decreased with storage period, respectively, with pH of ssamjang significantly affected by aging period of doenjang and kochujang mashes, and sterilization and storage temperatures. Amino nitrogen contents of ssamjang increased during storage and were more affected by sterilization temperature than by aging period and content of doenjang, and storage temperature. Crude protein content of ssamjang irregularly changed during storage, and was slightly affected by content of doenjang.