Table 3. Quality characteristics and compositions of commercial and ancient traditional ‘Doenjang’

Treatment pH Titratable acidity (%) Salinity (%) RS1) (%)
Commercial CCT2) 4.69±0.013)e4) 0.53±0.02h 15.06±0.28e 0.62±0.01b
CDT 4.19±0.01g 0.70±0.04g 7.40±0.00h 1.06±0.03a
CKT 3.96±0.01h 1.35±0.02c 8.18±0.28g 0.54±0.02c
Ancient traditional CSJ 5.06±0.01b 1.20±0.02e 13.91±0.28f 0.12±0.00f
NJ 4.83±0.01d 1.45±0.02b 19.19±0.00d 0.02±0.00h
CJ 4.94±0.01c 1.28±0.02d 20.60±0.00c 0.08±0.00g
NCJ 5.28±0.01a 1.08±0.01f 24.95±0.28a 0.15±0.01e
GCJ 4.58±0.01f 1.62±0.00a 21.83±0.28b 0.29±0.00d
F-value 9,335.00***5) 1,254.40*** 2,427.54*** 2,029.90***
RS, reducing sugar.
CCT, ‘C’ Co., Ltd.; CDT, ‘D’ Co., Ltd; CKT, ‘K’ Co., Ltd; CSJ, Chunsie; NJ, Nanjang; CJ, Chungjang; NCJ, Mixed NJ and CJ, Nan-chungjang (mixed ratio 1:1); GCJ, Gihwa-chungjang.
All values are mean±SD (n=3).
Means with different small letters in the same column differ significantly by Duncan’s multiple range test (p<0.05).
p<0.001.