Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 3
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- Pages.307-311
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- 1990
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- 0367-6293(pISSN)
Effect of Oxygen on the Browning of Soy Sauce During Storage
간장의 저장 중 갈색화반응에 대한 산소의 영향
- Park, Seung-Kyu (Department of Food Science, King Sejong University) ;
- Han, Chang-Geun (Department of Food Science, King Sejong University) ;
- Kyung, Kyu-Hang (Department of Food Science, King Sejong University) ;
- Yoo, Yang-Ja (Department of Home Economics, King Sejong University)
- Published : 1990.06.01
Abstract
Raw soy sauce and raw soy sauce added with several Maillard reactants (glucose, xylose, glycine), preheated or unheated, were stored under aerobic or anaerobic conditions to investigate the effect of oxygen on the browning of soy sauce. All experimental groups, except xylose-added groups, stored under aerobic condition browned about 2.5 times as much as those stored under anaerobic condition. Soy sauce added with xylose stored under aerobic condition browned about 1.5 times as much as that stored under anaerobic condition. Contrarily, there have been no consistent differences in the browning except the initial 10% difference between preheated and unheated samples, implying that biological (microbiological and enzymatic) browning was not important in the browning of commercially brewed soy sauce.
간장의 갈변에 산소가 미치는 영향을 연구하였다. 발효숙성이 종료된 직후 여과한 생간장에 환원당(포도당, 자일로오스)과 아미노산(글리신)을 첨가한 것과 이들을 첨가하지 않은 대조시료를 호기적 조건과 혐기적 조건에서 저장(