Effect of storage conditions on the chemical characteristics of traditional kochujang

摘要

Effect of anti-microbial agents, such as alcohol, garlic, chitosan, K-sorbate, mustard, or pasteurization on the quality of traditional kochujang was investigated during storage at 30 deg C for 24 weeks. The pH of kochujang decreased during storageand titratable acidity changed little in the group of mustard and garlic addition. Reducing sugar increased during storage, with higher values for K-sorbate or alcohol added groups than the other groups. Alcohol contents increased during storage with higher values in control or chitosan added group. Amino nitrogen contents of kochujang decreased gradually during storage and were lower in control or chitosan added group. Ammonia nitrogen contents were lower in alcohol, garlic, K-sorbate or mustard addedkochujang. The content of total free amino acid increased slightly during storage and were higher in pasteurized, garlic or alcohol added kochujang. After 24 weeks of storage, the results of sensory evaluation showed K-sorbate, garlic or alcohol added kochujang were more acceptable than control in the sense of taste.