Table 3. Change in pH and titratable acidity of Doenjang by adding halophytes during fermentation period

Contents Doenjanggroup Powder(%) Fermentation period (week)
0 2 4 8 12 16 20 24
pH Control   6.3±0.01)Aa2) 5.9±0.0Bd 5.7±0.0Db 5.6±0.0Ga 5.6±0.0Fd 5.7±0.0Cd 5.6±0.0Ec 5.6±0.0Fe
Salicornia europaea 5 6.3±0.0Ad 5.7±0.0Df 5.6±0.0Gd 5.5±0.0Hd 5.7±0.0Fa 5.7±0.0Eb 5.8±0.0Ca 6.1±0.0Ba
10 6.3±0.0Ac 5.9±0.0Bc 5.6±0.0Ec 5.6±0.0Gb 5.7±0.0Db 5.8±0.0Ca 5.6±0.0Fd 5.8±0.0Cc
Suaeda japonica 5 6.2±0.0Ae 5.8±0.0Ce 5.7±0.0Fb 5.5±0.0Hc 5.6±0.0Gc 5.7±0.0Dc 5.7±0.0Eb 5.9±0.0Bb
10 6.1±0.0Ag 5.7±0.0Bg 5.6±0.0Dd 5.5±0.0Ff 5.5±0.0Ge 5.6±0.0De 5.6±0.0Ee 5.6±0.0Cd
Suaeda asparagoides 5 6.2±0.0Af 6.1±0.0Ba 5.5±0.0Ee 5.4±0.0Hg 5.4±0.0Gg 5.5±0.0Ff 5.5±0.0Cf 5.5±0.0Df
10 6.3±0.0Ab 6.0±0.0Bb 5.7±0.0Ca 5.5±0.0De 5.5±0.0Ef 5.4±0.0Fg 5.4±0.0Gg 5.3±0.0Hg
Titratable acidity(%) Control   1.4±0.0Fa 1.7±0.0Ea 2.3±0.0Ba 2.4±0.1Aa 2.4±0.0Aa 2.4±0.0Aa 2.0±0.0Ca 1.9±0.0Da
Salicornia europaea 5 1.1±0.0Ge 1.8±0.0DEa 1.9±0.0Cc 2.3±0.1Ab 2.2±0.0Bb 1.8±0.0Dc 1.7±0.0Ee 1.3±0.0Ff
10 1.2±0.0Gcd 1.6±0.0Eb 1.8±0.0Cd 2.1±0.0Ac 2.0±0.0Bc 1.8±0.0Dd 1.8±0.0Dd 1.4±0.0Fe
Suaeda japonica 5 1.3±0.0Fd 1.4±0.0Db 2.0±0.0Ce 2.3±0.0Aa 1.9±0.0Be 2.0±0.0Ccd 1.9±0.0Cde 1.8±0.0Ef
10 1.2±0.0Ec 1.3±0.1Db 1.8±0.0Cf 2.1±0.0Ac 1.9±0.0Be 1.7±0.0Cf 1.8±0.0Cde 1.8±0.0Dd
Suaeda asparagoides 5 1.2±0.0Fb 1.6±0.0Ec 1.8±0.1Bb 2.4±0.1Ab 1.8±0.0Cd 1.8±0.0Bb 1.8±0.0Cb 1.3±0.0Db
10 1.2±0.0Gd 1.5±0.0Fd 1.7±0.0Cd 2.0±0.0Ac 1.8±0.0Bd 1.7±0.0Ee 1.7±0.0Dc 1.5±0.0Ec
1)Means±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).
2)Value with different superscripts within the same column (A-H) or row (a-g) are significantly different by ANOVA with Duncan’s multiple range test at p<0.05.