Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-06-21 DOI:10.1007/s10068-024-01590-4

Yujin Lee, In-Seo Hwang, Mina K. Kim

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Abstract

Doenjang is traditional soybean fermented food in Korea, and traditional doenjang on the market has different qualities like aroma, taste. This study is a preliminary study to investigate the quality characteristics of doenjang produced in each region of Korea. The objective of this study was to analyze the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do. Physiochemical characteristics including pH, moisture content, soluble solid content, salinity, color, acid value, titratable acidity, NH2-N, total/reducing sugar, and alcohol contents, and enzymatic activities such as acidic/neutral protease and α/β-amylase activities, were analyzed. Doenjang produced in Gyeonggi-do was classified into two groups (GDG-A and GDG-B), and the distinction between two groups were the aging period: doenjang samples in GDG-A groups were aged over 3 yrs, while samples in GDG-B groups were aged less than 3 yrs. The results of this study provided the physicochemical characteristics and enzymatic activities of traditional doenjang produced in Gyeonggi-do.

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京畿道生产的韩国传统豆瓣酱的地区特点分析

豆酱是韩国传统的大豆发酵食品，市场上的传统豆酱具有不同的品质，如香味、口感等。本研究是一项初步研究，旨在调查韩国各地区生产的豆酱的质量特点。本研究的目的是分析京畿道生产的韩国传统豆酱的地区特性。研究分析了 pH 值、水分含量、可溶性固体含量、盐度、颜色、酸值、可滴定酸度、NH2-N、总糖/还原糖和酒精含量等理化特性，以及酸性/中性蛋白酶和 α/β 淀粉酶活性等酶活性。京畿道生产的豆酱分为两组（GDG-A 和 GDG-B），两组之间的区别在于陈酿时间：GDG-A 组的豆酱样品陈酿时间超过 3 年，而 GDG-B 组的样品陈酿时间不足 3 年。本研究结果提供了京畿道传统豆酱的理化特性和酶活性。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.