{"title":"京畿道生产的韩国传统豆瓣酱的地区特点分析","authors":"Yujin Lee, In-Seo Hwang, Mina K. Kim","doi":"10.1007/s10068-024-01590-4","DOIUrl":null,"url":null,"abstract":"<div><p><i>Doenjang</i> is traditional soybean fermented food in Korea, and traditional <i>doenjang</i> on the market has different qualities like aroma, taste. This study is a preliminary study to investigate the quality characteristics of <i>doenjang</i> produced in each region of Korea. The objective of this study was to analyze the region-specific characteristics of traditional Korean <i>doenjang</i> 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. <i>Doenjang</i> 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 <i>doenjang</i> produced in Gyeonggi-do.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3213 - 3221"},"PeriodicalIF":2.4000,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01590-4.pdf","citationCount":"0","resultStr":"{\"title\":\"Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do\",\"authors\":\"Yujin Lee, In-Seo Hwang, Mina K. Kim\",\"doi\":\"10.1007/s10068-024-01590-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><i>Doenjang</i> is traditional soybean fermented food in Korea, and traditional <i>doenjang</i> on the market has different qualities like aroma, taste. This study is a preliminary study to investigate the quality characteristics of <i>doenjang</i> produced in each region of Korea. The objective of this study was to analyze the region-specific characteristics of traditional Korean <i>doenjang</i> 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. <i>Doenjang</i> 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 <i>doenjang</i> produced in Gyeonggi-do.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"33 14\",\"pages\":\"3213 - 3221\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-06-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s10068-024-01590-4.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01590-4\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01590-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do
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.
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.
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