Abstract
This study was performed to provide fundamental information regarding the quality change of buckwheat Soksungjang (BWS) during its storage. BWS was divided into three different containers (pot, plastic, and glass) and was stored at three different temperatures (5, 15, and 25℃), and the changes in pH, acidity, amino-type nitrogen, total bacterial count, and chromaticity were examined during the storage period. The pH (0 day, pH 4.37) and acidity (0 day, 2.93% acidity) of the samples, except at the 15 and 25℃ pots, did not show any significant change during storage, but 98 days after storage, the pH values of the 15 and 25℃ pots were pH 5.6 and 7.4, and their acidity values were 1.85 and 0.71%, respectively. At 98 days, the amino-type nitrogen of the 25℃ plastic sample had slightly increased to 0.75±0.01%, and that of the 25℃ pot had drastically risen to 0.92±0.01%. It was also shown that little change in the total bacterial count was found during the experiment period in every sample. The chromaticity results confirmed that the L (lightness), a (redness), and b (yellowness) values of the 25℃ pot sample showed relatively large changes during storage compared to the other samples. These results suggest that the desirable storage temperature of BWS is in the range of 5-15℃, and that a glass container is the most suitable container for BWS as it can reduce the quality alteration during storage.
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