Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang

강소진,; 김상숙,; 정혜영,

doi:10.3746/jkfn.2014.43.7.1104

Cited by 6 publications

(2 citation statements)

References 6 publications

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“…The salinity of retail Cheonggukjang products ranged from 1.95 to 9.36% with an average salinity of 5.16 ± 2.78%. In comparison, Ko, et al [18], Jeon, et al [19], and Kang, et al [49] reported the average salinity of Cheonggukjang to be 2.12 ± 1.66% (0.12-11.51%), 1.56 ± 1.19% (0.10-5.33%), and 3.51 ± 2.45 (1.64-8.39%), respectively. Though the salinity of the Cheonggukjang products was found to vary substantially, Ko, et al [18] suggested that the large differences in Cheonggukjang salinities may be traced to the production process, as some methods utilize the addition of different amounts of salt to preserve the fermented soybean product.…”

Section: Physicochemical Properties Of Retail Cheonggukjang Productsmentioning

confidence: 93%

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

Park

Jin

Lee

et al. 2020

Foods

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The study evaluated the role of Enterococcus faecium in tyramine production and its response to fermentation temperature in a traditional Korean fermented soybean paste, Cheonggukjang. Tyramine content was detected in retail Cheonggukjang products at high concentrations exceeding the recommended limit up to a factor of 14. All retail Cheonggukjang products contained Enterococcus spp. at concentrations of at least 6 Log CFU/g. Upon isolation of Enterococcus strains, approximately 93% (157 strains) produced tyramine at over 100 µg/mL. The strains that produced the highest concentrations of tyramine (301.14–315.29 μg/mL) were identified as E. faecium through 16S rRNA sequencing. The results indicate that E. faecium is one of the major contributing factors to high tyramine content in Cheonggukjang. During fermentation, tyramine content in Cheonggukjang groups co-inoculated with E. faecium strains was highest at 45 °C, followed by 37 °C and 25 °C. The tyramine content of most Cheonggukjang groups continually increased as fermentation progressed, except groups fermented at 25 °C. At 45 °C, the tyramine content occasionally exceeded the recommended limit within 3 days of fermentation. The results suggest that lowering fermentation temperature and shortening duration may reduce the tyramine content of Cheonggukjang, thereby reducing the safety risks that may arise when consuming food with high tyramine concentrations.

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Section: Physicochemical Properties Of Retail Cheonggukjang Productsmentioning

confidence: 93%

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

Park

Jin

Lee

et al. 2020

Foods

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“…CGJ in Korea has been prepared not only with soybeans alone, but also as a combination of soybeans with garlic. Addition of garlic during preparation of CGJ confers numerous benefits on the fermented product, including growth inhibition of unwanted bacteria, masking of the unattractive flavor of CGJ during cooking, and shelf life extension of fermented soy products (37)(38)(39).…”

Section: )mentioning

confidence: 99%

Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functions

Woo

Seo

Kim

et al. 2016

Food Sci Biotechnol

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Enhanced antioxidant activities of sprouted garlic over garlic were considered. The popular Korean traditional fermented soybean product cheonggukjang (CGJ) was prepared as normal CGJ and prepared with fermentation of a mixture of cooked soybeans and sprouted garlic. Different varieties were investigated for anti-oxidative and protective activities against oxidative stress in neuronal cells. Normal CGJ was compared with CGJ prepared with garlic and sprouted garlic for anti-oxidative and neuroprotective activities and protection of cognitive function. CGJ prepared with sprouted garlic during fermentation exhibited higher anti-oxidative and neuroprotective activities in a mouse hippocampal model than the normal fermented soy product with enhanced cognitive function in the mouse model. Sprouted garlic can be used to improve the health benefits of fermented soy products.

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Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter

Na¹,

Jang²,

Nam³

et al. 2018

Korean Journal of Food Preservation

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This study was conducted to investigate the quality characteristics and changes in isoflavone content of Cheonggukjang with added Chaga mushroom by secondary fermentation at 40℃ for 48 h with or without a starter, Lactobacillus acidophilus KCTC 3925. Cheonggukjang samples were divided into three groups: Control (unsterilized Cheonggukjang fermented without a starter), NS (unsterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925), and YS (heat-sterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925). The approximate composition of the three types of

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Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang

Cited by 6 publications

References 6 publications

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functions

Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter

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