changes in Physicochemical Characteristics of Low-salted Kochujang with Natural Preservatives during Fermentation

Abstract

To reduce the salt content of Korean traditional kochujang, horseradish and mustard powder (1.2%) were added to kochujang ingredients with of sodium chloride, and their physicochemical characteristics were monitored with those of the control (10% salt added) during fermentation at for 120 days. The pH of kochujang gradually decreased and acidities increased at low-salt concentration. The salt lowered the acid production in proportion to the salt concentration. The amino-type nitrogen in kochujang increased during fermentation at higher proportion with lower salt concentration. Free amino acids showed the same trend as amino-type nitrogen, and their major amino acids were in order of aspartic acid, glutamic acid, and serine. Kochujang containing horseradish or mustard showed superior qualuty than the control, and 6% of salt was the acceptable level for low-salt kochujang preparation.