Red Pepper Paste Research Articles

Continuous ohmic heating system for the pasteurization of fermented red pepper paste

Abstract Ohmic heating (OH) is a processing in which heat is generated inside foods by the passage of electric current. This study aimed to determine the optimal conditions for pasteurizing the Gochujang Korean-style fermented food containing hot pepper paste using a continuous OH system. The effective conditions for OH involved three pairs of electrodes connected diagonally and excitation over the voltage range of 50–100 V. The selected conditions provided heating above 100 °C without scale buildup. A microbial inactivation with a 2 log reduction was achieved by the OH, with the processing time being shorter than for conventional heating (CH). OH was available for 57 cycles during 1 cycle of CH, and it could process 104.4 kilotonnes of product. The consistency index related to thickening properties was markedly higher for OH than for CH. This study has confirmed that continuous OH is suitable for the heat-based sterilization of highly viscous foods. Industrial relevance Ohmic heating (OH) is a food processing technique in which heat is generated inside food products by the passage of alternating electric current. This study aimed to determine the optimal conditions for pasteurizing the Gochujang Korean-style fermented food containing hot pepper paste using a self-designed continuous OH system. The effective conditions for OH involved three pairs of electrodes connected diagonally and excitation over the voltage range of 50–100 V. The selected conditions provided heating above 100 °C without scale buildup. The rapid and uniform OH produced a microbial inactivation effect of a 2 log reduction despite the shorter processing time than for batch-type conventional heating (CH). OH was available for 57 cycles during 1 cycle of CH, and it could process 104.4 kilotonnes of food products. And the continuous OH is suitable for the heat-based sterilization of highly viscous foods and could result in better energy efficiency and be suitable for implementation in industrial applications.

PPARγ2 C1431T Polymorphism Interacts with the Antiobesogenic Effects of Kochujang, a Korean Fermented, Soybean-Based Red Pepper Paste, in Overweight/Obese Subjects: A 12-Week, Double-Blind Randomized Clinical Trial.

Kochujang, a Korean fermented soybean-based red pepper paste, has been reported to have beneficial health effects. The aim of this study was to examine the antiobesity effects of Kochujang as a supplement in overweight/obese subjects according polymorphisms in the obesity-linked gene, peroxisome proliferator activator receptor γ (PPARγ2). Sixty overweight/obese subjects, who had body mass indexes (BMI, kg/m2) ≥23 or waist/hip ratios (WHR) ≥0.90 for males or ≥0.85 for females, were randomly assigned to either taking 32 g/day of placebo or Kochujang for 12 weeks. Before and after the intervention, anthropometric and metabolic parameters and body fat distribution (by computed tomography) were measured. After PPARγ2 C1431T polymorphism was analyzed by PCR-restriction fragment length polymorphism, the differences among the four groups (wild and mutant alleles in Kochujang and placebo groups) were determined. Between the Kochujang (n = 26) and placebo (n = 27) groups, there were no differences in body composition, insulin resistance, or antioxidant biomarkers before and after intervention. Compared to placebo, Kochujang significantly decreased plasma triglyceride (TG), TG/high-density lipoprotein (HDL), and dietary intakes of protein, sodium, and potassium after age, sex, and BMI were adjusted. The beneficial effects of Kochujang on lowering of TG and TG/HDL were weakened in subjects with the PPARγ2 mutant T allele with increasing subcutaneous fat area. However, the interaction between Kochujang and the PPARγ2 T allele improved insulin sensitivity. The obesogenic variables affected by the T mutant allele of PPARγ2 C1431T SNP were different in overweight/obese subjects in response to Kochujang.

한국 발효 소스의 서양요리 적용에 대한 연구- 고추장, 된장, 간장, 식초를 중심으로 -

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with ‘umami’ taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

The possibilities of increasing lignan content in food

Lignans are bioactive substances which belong to polyphenols. This compounds can be found in plants including coniferous trees. Lignans are secondary plant metabolites with wide range of biological effects, such as antimicrobial, antivirus or anticancer. They also serve as antioxidants and are naturally occurring compounds which are found in food rich in fibre. There are more than 200 lignans that originate from more than 70 plant families. They can be found in all parts of the plant, mainly in seeds. Almost 37% of total lignan intake in human diet comes from drinking tea and coffee. Fruit and vegetable contain only about 1% of lignans, but they are also significant source of lignans because they are consumed in higher amounts than seeds. 7-hydroxymatairesinol is the main representative of lignans. It is white powder with great health benefits and it is present in the knots of coniferous trees, especially in knots of spruce. Lignans were extracted from the knots and used for fortifying fruit and vegetable spreads. Subsequently, the fortified products became subject to sensory analysis, their antioxidant capacity was measured by the FRAP method, total polyphenols content was found and lignan content determined using the HPLC method. The aim was enriching commonly consumed foods by healthy lignans to avoid negative effects on the sensory quality of these products by the bitter taste of the lignan extract. Of the tested foods, plum jam and red pepper paste are the best options as they best block the bitter taste of lignans. There was a positive increase in antioxidant capacity in food products fortified by the lignan extract. For plum jam, strawberry jam, strawberry spread and red pepper paste, the more lignans were added to the products, the greater was the level of antioxidant capacity. The highest antioxidant capacity was reached in samples with the added amount of 340 mg of lignan per kg of product. As with the antioxidant capacity, total polyphenols content is dependent on the quantity of added lignans. Plum jam is the only exception, for which there was no statistically evident difference between the doses of 170 mg and 340 mg of lignans per kg. The values of lignans measured for samples with added 340 mg of lignans per kg range from 313 mg to 339 mg. For samples with addition of 170 mg of lignans per kg the measured values range from 129 to 164 mg per kg. Although lignans are beneficial for health, they are not acceptable to deteriorate taste of the product. The samples containing the highest dose of lignans, i.e. 340 mg of lignans per kg, were rated as the least acceptable by consumer. Evaluated as the most suitable in this regard was plum jam with a dose of 170 mg of lignans per kg of product where lignans were not found to possess a sensory effect on the acceptability of the product.

Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.

Five different natural/traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot and hot peppers, and garlic were used, and 1% (w/w) each was incorporated into formulations of Salchichon fermented sausage type. After ripening for 51days, the products were assessed for quality parameters, lipid oxidation, cholesterol content and sensory characteristics. In general, incorporation of the seasonings did not cause color or texture defects whereas it had beneficial effects on improvement of product's quality; however the effects differed depending on each type of seasonings added. Noticeably, most treatments with the seasonings significantly reduced the lipid oxidation. Additionally, incorporating doenjang, gochu-jang, medium-hot peppers, hot peppers and garlic resulted in reduction of 32.03, 28.96, 36.30, 19.53 and 33.03mg cholesterol/100g sample, corresponding to 26.78, 24.21, 30.35, 16.33 and 27.61%, respectively. Higher scores for the sensory traits such as aroma, taste, color and acceptability were also observed for the samples with seasonings. The current work demonstrated that the tested seasonings represent potentially natural ingredients for producing healthier Salchichon fermented sausages.

Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste).

To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal component analysis, cereal type (wheat, brown rice, and white rice) and species of hot pepper (Capsicum annuum, C. annuum cv. Chung-yang, and C. frutescens) affected clustering patterns. Relative amino acid and citric acid levels were significantly higher in wheat gochujang than in rice gochujang. Sucrose, linoleic acid, oleic acid, and lysophospholipid levels were high in brown-rice gochujang, whereas glucose, maltose, and γ-aminobutyric acid levels were high in white-rice gochujang. The relative capsaicinoid and luteolin derivative contents in gochujang were affected by the hot pepper species used. Gochujang containing C. annuum cv. Chung-yang and C. frutescens showed high capsaicinoid levels. The luteolin derivative level was high in gochujang containing C. frutescens. These metabolite variations in commercial gochujang may be related to different physicochemical phenotypes and antioxidant activity.

Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste)

Metabolite profiling of gochujangs (Korean fermented red pepper paste) produced from different kinds of raw materials (WG, wheat gochujang; RG, rice gochujang) was performed using gas chromatography time-of-flight mass spectrometry (GC–TOF-MS) and ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-Q-TOF-MS). Using principal component analysis (PCA), gochujang samples were differentiated based on the differences in starchy source and secondary materials used in their production. The content of amino acids and sugars was higher in WG, whereas the content of flavonoids, soyasaponins, and γ-aminobutyric acid (GABA) was higher in RG. The content of flavonoids and soyasaponins was related to the higher soybean koji content of RG. The level of antioxidant activity in WG was higher than that in RG and showed a strong positive correlation with amino acid content and a negative correlation with flavonoid content. Although the Trolox equivalent antioxidant capacity of flavonoids was only 10-fold higher than that of amino acids in an antioxidant activity assay, the total amino acid content was as much as several hundred fold higher than total flavonoid content in gochujang. This result suggests that the amino acids could be a main contributor to the antioxidant capacity in gochujang.

1900년대 초 외국인이 본 한국인의 식생활

1900년대 초는 서양 열강들이 아시아를 향해 본격적으로 진출한 시기로 당시 한국에는 외교관, 선교사, 의사 등 다양한 직업을 가진 외국인들이 들어왔다. 한국을 찾은 1900년대 초기의 외국인들에게 한국의 식생활은 호기심과 충격의 대상이었기에 그들은 한국인의 식생활에 대한 기록을 남겼다. 외국인들은 한국을 비교적 윤택하고, 오곡이 풍성한 매력적인 국가로 보았다. 한국인들에게 주식은 쌀이고, 중요한 양식으로 김치를 먹었으며, 다양한 곡식과 채소, 그리고 비빔밥을 먹었다. 한국에는 각종 육류와 생선, 미역, 약초(인삼)가 있었다. 외국인들은 한국인들이 식탐이 있다고 하면서, 밥을 고봉으로 많이 먹는다고 하였다. 한국인의 기본 식단으로는 밥 한그릇, 국 한 그릇, 김치와 간장, 다른 찬거리들이 있으며, 푸짐하게 상을 차려낼 때는 고깃국과 함께 날생선 말린 생선 튀긴 생선 중 한 가지가 올랐다. 한국에는 장독대가 있어서 간장, 된장, 고추장, 장아찌 등을 담가먹었다. 한국인에게는 특유의 옻냄새와 김치 양념냄새가 많이 났으며, 외국인들은 그 냄새를 림버거 치즈로 비유하면서 한국을 꼬랑내, 발냄새가 나는 나라로 언급하기도 하였다. 이처럼 1900년대 초 한국에 들어온 외국인들의 기록을 통해 한국의 식생활과 한국의 모습을 객관적으로 살펴볼 수 있었다. Western countries came to Asia aggressively in the early 1900s. Westerners who came to Korea at that time also had a various jobs with diplomats, missionaries, doctors, and so on. Korean diet was curious and shocking to foreigners in the early 1990s, so they made a record of the Korean diet. They thought Korea was peaceful, attractive and rich to eat. Koreans ate mainly rice and kimchi, a variety of grains, vegetables and bibimbap. Korea had a variety of meat and fish, seaweed, and herbs(ginseng). Foreigners said Koreans were greedy for food and ate a lot. Koreans ate basically a bowl of rice(bap), a bowl of soup(kuk), kimchi, soy sauce and other dishes. If Koreans wanted to set a table in abundance, they have meat soup(kuk) with meat and additional fish like as raw fish, dried fish, and boiled or fried fish. Korean people had a jangdokdae with Ongki(Earthen jar) where soy sauce(kanjang), soybean paste(doenjang), red pepper paste(kochujang), pickles (jang-achi) have been fermented. Foreigners felt the smell of lacquer tree and kimchi hung in the air from Korean people. While they were compared it to the smell of western rim cheese burger, they said Korea was a country with nasty smell in the feet. By the records of foreigners in the early 1900s, Korean's diets and image were appeared objectively.

Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste.

To identify core bacterial communities and volatile compounds and to investigate their relationships in Doubanjiang, a Chinese traditional red pepper paste. Two main culture-independent methods, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and MiSeq sequencing technique, were used to investigate bacterial composition. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to isolate and identify volatile organic compounds. Partial least squares (PLS) regression and correlation coefficients analyses were used for elucidating the relationship between core bacterial community and volatile compounds. Lactic acid bacteria (LAB) and Enterobacteriaceae family were identified primarily by the PCR-DGGE fingerprinting. Furthermore, the core microbiome (>1% average relative abundance) were indentified by Miseq sequencing technique, which mainly assigned to Proteobacteria, Cyanobacteria and Firmicutes phyla. For volatile profile, a total of 29 volatile compounds were identified by HP-SPME-GC-MS, mainly alcohols, esters, aldehydes, ketones and phenols. PLS regression and Pearson's correlation coefficients analyses revealed highly covariable relationships between volatile compounds and bacterial taxa. Notably, Pseudomonas most highly significantly associated with 3-methyl butanal, 2-methyl butanal, benzeneacetaldehyde and 2-acetylpyrrole (P<0·001), and significantly correlated with 5-methylfurfural and 5-methyl-2-phenyl-2-hexenal (P<0·01). Core bacterial communities were identified and the relationship between bacterial taxa and flavour compounds was revealed, these results could be beneficial for improving the quality of Doubanjiang.

식이습관 및 구강보건 행태와 상악 전치부 색조 관련 특성 비교

Purpose: This study was conducted to find oral health and eating attributes relating to the maxillary anterior teeth color and examine the meaning. Methods: This study aims to prepare the basic data of the teeth color by measuring analyze mode using the color of the maxillary anterior teeth(maxillary central incisor, lateral incisor, canine) of the dental patients as the dental colorimeter. Also, This researcher explained the purpose of this study to dental patients and got agreement of 111 patients(50 men and 61 women). We conducted the survey from 2 March to 25 May, 2015. So the color of total 333 teeth was examined, and eating habit attributes and oral health behaviors were researched. Results: Lightness(L) was significantly high in female compared to male(12, p<0.05), the more often intake of red pepper paste decreased(11, 13) lightness. and the brightness of the 31-40 age group was significantly higher(12, p<0.05) than the group under the age of 20. Red chroma(a) was significantly low in over 50 age group compared to the group under the age of 20(12, p<0.05), and the red chroma(a) of the “received periodic scaling” group was significantly lower(13, p<0.01) than the other group. [Abstract]

Pasteurization of fermented red pepper paste by ohmic heating

Ohmic heating was applied to a Korean traditional fermented food containing red pepper paste, called Gochujang with low thermal conductivity (0.458 W/m ∙ K), by varying frequencies (40–20,000 Hz) and applied voltages (20–60 V). Contrary to conduction heating, the entire sample was heated uniformly, and the specific heating rate was found to be highly dependent on the frequency, peaking at 5 kHz and 60 V. The results showed that complex differential equation and the Runge–Kutta fourth-order method are suitable for simulating the temperature profile during ohmic heating. The deactivation of vegetable cells of Bacillus strains on fermented red pepper paste by ohmic heating was indicated by a 99.7% reduction, compared with conduction heating for 8 min at 100 °C producing a 81.9% reduction. The organoleptic and physicochemical qualities of the samples pasteurized by ohmic heating were nearly the same as those of raw samples, and higher than those of conventionally heated samples. The present study designed and implemented a novel sterilization process based on a static ohmic heating system with low-frequency AC at the laboratory scale for fermented red pepper paste with a low thermal conductivity (0.458 W/m ∙ K). The developed system was used to investigate the mechanisms and characteristics underlying the induction of ohmic heating and then, tested the pasteurization effect against microorganisms in fermented red pepper paste. Comparing with conventional heating processes, ohmic heating could provide rapid and uniform heating, thereby is more suitable for pasteurization and sterilization of viscous foods as fermented red pepper paste on industrial thermal processing.

세계적 소스류의 품질특성 다양화를 이용한 고추장소스개발

Gochujang, a kind of fermented red pepper paste with soybean koji, is a traditionally using spices in Korea and is characterized by its special taste in combination with hot, sweet and salty taste, and its component are consist of protein, carbohydrates, capsanthin and capsinoids, vitamin and other minor components. We tried to develop Gochujang sauce characterized by mild hot and spicy taste, proper viscosity and its strong application to steak, fried food, pizza and others. Gochujang sauce tended to show strong red color and lightness as pH decreases and Paprica oleoresin improved a value to 12.11 and L value to 24.24 which is similar to tomato paste 1:1-1.5:1 ratio of Gochujang and tomato paste was evaluated to be acceptable in the aspect of Gochujang's characteristics.

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage’s quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de l’Eclairagea* (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

Analysis of Factors Affect Sensory Acceptance of Dak-jjim in School Aged Children

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p

Effects of Nutrition Education about Korean Traditional Fermented Soybean Products for Elementary School Students

Abstract This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sa uce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders’ knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required. Key words: traditional fermented soy product, nutrition education effect, elementary school student

Sensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the Institutional Food Service Industry

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

표면 처리에 따른 거칠기가 인공치의 색안정성에 미치는 영향

This study has been implemented to check the effect of roughness on the color stability according to the surface treatment of artificial teeth. 20 units of 3 groups with the different surface treatment of artificial teeth have been precipitated in the soy sauce, the red pepper paste, the coffee and the cola, measure equipment was used for Shade-eye(Chroma Meter, Shofu, U.S.A). The value of L*, a*, b* using its average value after measuring 3 times per 1 point by selecting 3 points randomly out of central parts of teeth on a cycle of each 1 day, 1 week, 2 weeks, 3 weeks, 4 weeks after precipitation in terms of precipitated specimens. As a result of Multiple regression analysis, the value of of artificial teeth according to the surface treatment showed the significant negative(-) effect in the Group 2(p

Effects of ripening duration and rosemary powder addition on salchichon modified sausage quality.

The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days of ripening without rosemary, iii) 45 days of ripening with 0.05% rosemary, and iv) 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS) ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity (aw) of salchichon sausages. The aw of SMS ripened for 45 days was 0.80, whereas the other had aw values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.

Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history

Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, seasoning (Jang, Yangnyum) is added. Gochujang has become the most fundamental of these kinds of food in Korea over thousands of years, functioning to make add flavor to rice taste better while aiding the digestive system. Gochujang also serves as a simple seasoning when making dishes such as braised spicy chicken, and provide additional nutrients. According to age-old documents, the development process used to manufacture Gochujang requires the basic ingredients of Meju (block made with cooked soy bean) powder, rice or glutinous rice flour, and red pepper powder. Sunchang Gochujang is one variety known for its great taste that was often consumed by kings during the Chosun dynasty. The basic method for making Gochujang in the present is almost the same as it was in the past. Gochujangis not just used to season food; it is also known for its nutritional value For example, it is widely accepted among Koreans that when a person has a weak stomach (due to the poor functionality of the stomach and spleen), and cannot digest food well., Gochujang can be eaten alleviates the symptoms. Recently many studies have been done to prove the medical functions of Gochujang scientifically. Due improvements in science and technology in the area of biology, it has also been discovered that Gochujang has the ability to prevent obesity and diabetes.

Production of Anchovy and Mussel Pastes as Appetizer

Anchovy (Engraulis encrasicholus) is a species which mostly caught from Black sea by seine catch. This species represents the majority of the marine species consumed in Turkey. Mussel (Mytilus galloprovincialis) is a bivalve that has long been used as a marine food by boiling and stuffing with rice. It is harvested from Mediterranean, Aegean and Marmara sea and is mainly consumed in coastal towns. In this study, anchovy and mussel were used for raw materials. Subsequent to filleting the anchovy and extracting the meat of mussel, these two species were boiled in salty water and grinded. Ultimately, they were introduced separately to the mix of tomato paste, red pepper paste, swatted garlic, cumin, fenugreek powder, ground pepper, salt and olive oil. On account of its consistence, this developed product can be conserved in a paste tube as well as it can be bottled in a glass jar to preserve. The paste is suitable specially for use as appetizer in every repasts and can also be used as consistent intensifier and flavouring supplement during the cooking process. Aside from the production, the shelf life of the product was appointed by routine microbiological test methods (total aerobic mesophilic, psychrotrophic, coliform, Enterobactericeae, Micrococcus, Staphylococcus bacteria, yeast and moulds counts) and also the species of microorganisms found in pastes were identified. This is the first report about anchovy and mussel pastes describing microbiological flora.