Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Abstract

<i>Gochujang</i>, fermented red pepper paste, is a grain-based Korean traditional food. The quality of <i>gochujang</i> produced by cottage industries is not well-documented. Thus, the present study aimed to analyze the quality of <i>gochujang</i> from 35 traditional cottage industries for physicochemical and microbial characteristics, along with volatile compound contents. In addition to microbial characteristics, salinity, pH, free amino nitrogen, and alcohol content were evaluated. Ethanol was detected as the predominant alcohol and 57% of tested <i>gochujang</i> products harbored >1% of total alcohol content, which was above the recommended level for halal products. <i>Gochujang</i> products contained hexadecanoic and linoleic acids predominantly and several volatile compounds belonging to the classes of alcohols, aldehydes, alkanes, nitrogen-containing compounds, and terpenes. A wide range of aerobic mesophilic bacteria (2.79-8.73 log CFU/g) and yeast counts (1.56-7.15 log CFU/g) was observed. Five distinct yeast species were identified, including <i>Zygosaccharomyces rouxii</i>. Eight <i>gochujang</i> products were found to be contaminated with <i>Bacillus cereus</i> (>4 log CFU/g). This study suggests that there is a need to limit <i>B. cereus</i> contamination in cottage industry products and reduce alcohol content to comply with halal food guidelines.