Effect of Anti-Microbial Materials on Storages of Ssamjang
2013
Kang, B.R., Mokpo National University, muan, Republic of Korea | Im, G.E., Mokpo National University, muan, Republic of Korea | Kim, D.G., Mokpo National University, muan, Republic of Korea
The effect of additives on the quality of ssamjang was investigated during storage. The L-, a- and b-values of ssamjang decreased gradually during storage, and the total color difference increased in the control group. The gas production of ssamjang was reduced in K-sorbate, alcohol and mustard added groups. The number of yeast increased rapidly up to 6 weeks of storage, then decreased in the mustard , alcohol, and K-sorbate added group.
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