Changes in physicochemical characteristics of doenjang during ripening based on meju preparation methods

View Full Paper

Ask AI

Bookmark

Share

Key Points

This research investigates how different meju preparation methods affect the physicochemical characteristics of doenjang during ripening.
Comparative analysis of traditional meju, square meju, and round meju at 0 and 3 months of aging.
Evaluation of general components, enzyme activity, free sugars, organic acids, and volatile compounds in doenjang.
Measurement of pH, acidity, and specific amino acid levels post-ripening.
pH decreased in traditional (TKD) and round meju doenjang (ISD), while increasing in square meju (IBD).
ISD exhibited the highest protease activity (3946.76 Unit/g) and amino nitrogen content, indicating active protein breakdown.
ISD retained some sweetness from fructose, while lactic and citric acids were notably high in TKD and ISD.

Compares physicochemical changes in doenjang from different meju preparations, indicating their effects on flavor and enzyme activity.

No abstract yet. The journal hasn't published one we can show.

No takes yet. Share an insight, caveat, or question.

Gu et al. (2026) studied this question.

View Full Paper

Ask AI

Bookmark

Share