Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes

Abstract

The aim of this study was to investigate changes in the physicochemical characteristics of Doenjang fermented with halophyte powder for 24 weeks. The pH of all Doenjang samples slightly decreased during the fermentation period, with a range of 5.3-6.1. The acidity peaked at 8 weeks and subsequently decreased. The content of amino-type nitrogen steadily increased during fermentation and peaked at 1,174.6±18.2 mg% in Doenjang without halophyte powder. On the other hand, in the same sample, the reducing sugar content decreased to 1.0±0.0 mg%. Total bacterial counts slightly decreased during fermentation, but there was no significant difference according to the addition of halophyte powder. In the analysis of taste components using a taste sensor, the richness value was higher in the halophyte Doenjang (4.01 to 7.52) compared with that in the commercial Doenjang, and the sourness (-3.65 to -1.33) and bitterness (-1.63 to -0.27) were lower than those of the commercial Doenjang. Several characteristics were different depending on whether halophyte powder was added, but halophyte powder did not appear to affect the microbial growth. Thus, Doenjang can be produced with superior properties and taste components and improved functionality and taste using halophytes.

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students

“…Chon and Kim (2020) showed that the salinity of Doenjang stew may vary as the concentration of Doenjang varies. There is a growing trend of research on low-salt Doenjang to lower the salinity of foods using Doenjang, such as Doenjang stew (Kang et al, 2016;Boo et al, 2017;Kim et al, 2017;Choi et al, 2018).…”