Effect of turmeric on the physicochemical characteristics of
                        ‘Doenjang’ during fermentation

Kim, Donghan; Kim, Suk

doi:10.11002/kjfp.2020.27.1.7

Cited by 3 publications

(3 citation statements)

References 16 publications

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“…Soybean-based gochujang increases the reducing sugar content at 4.87%–9.06% to 11.40%–17.71% up to 60 days of fermentation [ 21 ]. Kim and Lee demonstrated that the total sugar content and reducing sugar contents of traditional gochujang are 18.58%–30.45% and 13.96%–19.03% during fermentation, respectively [ 3 ]. The free sugar compositions of gochujang are glucose (4.43%), fructose (1.44%), maltose (3.98%), and maltotriose (1.92%) [ 69 ].…”

Section: Resultsmentioning

confidence: 99%

“…HCAs are produced via the Maillard reaction at high temperatures; cooking temperature, time, method, type, or ingredient of meat considerably influence HCA production [2,3]. HCAs can produce DNA adducts via CYP1A2 enzymes in the body [4], and these adducts can be transformed into DNA sequences that are genetically consistent with mutations in carcinogenic inhibitory proteins, leading to cancer development [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, cooking meat and fish at >150°C may produce carcinogens, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons [ 1 ]. First discovered on the surface of cooked fish and beef in 1977, HCAs are produced via the Maillard reaction at high temperatures; cooking temperature, time, method, type, or ingredient of meat considerably influence HCA production [ 2 , 3 ]. HCAs can produce DNA adducts via CYP1A2 enzymes in the body [ 4 ], and these adducts can be transformed into DNA sequences that are genetically consistent with mutations in carcinogenic inhibitory proteins, leading to cancer development [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Study on the reduction of heterocyclic amines by marinated natural materials in pork belly

Kang¹,

Lee²,

Lee³

et al. 2022

J Anim Sci Technol

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This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcurrant, and gochujang, was cooked using the most common cooking methods, such as boiling, pan fry, and barbecue. HCAs in pork belly were extracted through solid-phase extraction and analyzed via high-performance liquid chromatography. For shortterm toxicity, a mouse model was used to analyze weight, feed intake, organ weight, and length; hematology and serology analysis were also performed. Results revealed that HCAs formed only when heating was performed at a very high temperature for a long time, not under general cooking conditions. Although the toxicity levels were not dangerous, the method showing the relatively highest toxicity among various cooking methods was barbecue, and the natural material with the highest toxicity reduction effect was blackcurrant.Furthermore, seasoning pork belly with natural materials containing a large amount of antioxidants, such as vitamin C, can reduce the production of toxic substances, such as HCAs, even if pork belly is heated to high temperatures.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Study on the reduction of heterocyclic amines by marinated natural materials in pork belly

Kang¹,

Lee²,

Lee³

et al. 2022

J Anim Sci Technol

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Zerdeçal Ekstrakti Kullaniminin Kefi̇ri̇n Bazi Fi̇zi̇koki̇myasal Özelli̇kleri̇ne Etki̇si̇

Coşkun,

Albayrak,

Helal

et al. 2024

Gıda

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Bu araştırmada, zerdeçal ekstraktı ilavesinin kefirin bazı fizikokimyasal özelliklerine etkisi incelenmiştir. Bu amaçla çiğ inek sütü 80-85 °C arasında 10 dakika pastörize edilerek 25-28 °C’ye soğutulmuş ve içerisine kefir starteri katılmıştır. Ayrı ayrı kaplarda hazırlanan süt örneklerine %0 (kontrol), 2, 4, 6, 8 ve 10 oranlarında zerdeçal ekstraktı ilave edilerek pH 4.6’ya düşene kadar fermente edilmiştir. Fermantasyondan önce ve sonra, depolamanın 1., 7. ve 14. günlerinde kefirin bazı özellikleri analiz edilmiştir. Elde edilen sonuçlara göre, zerdeçal ilave edilmiş örneklerde viskozite ve serum ayrılması değerleri kontrole göre yüksek (P >0.05) çıkmıştır. Zerdeçal oranları viskozite ve serum ayrılması değerlerini etkilememiştir (P <0.05). Kefire zerdeçal ekstraktı ilavesi renk L*, a* ve b* değerleri ile duyusal renk, yapı, koku, tat ve genel beğeni puanlarını etkilemiştir (P <0.05). Kefir örneklerine 21 mL (%6) ve 14 mL (%4) zerdeçal ekstraktı ilave edilmesi, tüketici beğenisine farklı bir tat ve aroma alternatifi sunması bakımından başarılı bulunmuştur.

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Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition

Yang

Kim

Shin

et al. 2023

JKFN

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In the present study, we analyzed and categorized the outcomes of 209 studies on the changes in the quality characteristics of traditional soybean fermented foods caused by the addition of supplementary ingredients. Relatively abundant research has been conducted in this regard on Gochujang (red pepper paste) and Doenjang (soybean paste) which is due to addition of a variety of supplementary ingredient to improve their functionality and meet customer preference. However, research on the addition of ingredients that can enhance the taste and flavor should be conducted continuously to achieve a high-quality and diversity of traditional sauces. This need for ongoing studies is due to earlier limitations existing in the types of supplementary ingredients, which has been the reason for the comparatively lower number of studies performed on the quality characteristics of Ganjang (soy sauce) and Cheonggukjang (fast-fermented bean paste). Although number of investigations are being conducted to reduce the salt content and improve the storability of these sauces by adding supplementary ingredients, no evidence has been published on the content of sodium in Cheonggukjang. In addition, the results of comparative studies on changes in the quality characteristics of Gochujang, Ganjang, Doenjang, and Cheonggukjang by the addition of supplementary ingredients, performed in the 2000s and 2010s, showed no significant differences. Therefore, in the future, continuous research on the supplementation with novel ingredients can improve the commercial values and characteristics of traditional soybean fermented foods, and satisfy more advanced preferences which will contribute to the global popularization and spread of Korean foods.

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Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation

Cited by 3 publications

References 16 publications

Study on the reduction of heterocyclic amines by marinated natural materials in pork belly

Study on the reduction of heterocyclic amines by marinated natural materials in pork belly

Zerdeçal Ekstrakti Kullaniminin Kefi̇ri̇n Bazi Fi̇zi̇koki̇myasal Özelli̇kleri̇ne Etki̇si̇

Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition

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