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Quality Characteristics of Soy Sauces by Various Manufacturing Methods  

Choi, Ji-Mi (Dept. of Hospitality and Tourism Management, Kyungsung University)
Lee, Chun-Bok (Dept. of Korean Food and Culinary Arts, Youngsan University)
Kim, Hak-Seon (Dept. of Hospitality and Tourism Management, Kyungsung University)
Publication Information
Culinary science and hospitality research / v.22, no.2, 2016 , pp. 57-65 More about this Journal
Abstract
This study aimed to evaluate quality characteristics of soy sauce by various manufacturing methods. We examined color values, contents of saccharide and free amino acid. Regarding color values, brewed soy sauce showed lower level of L-values than traditional soy sauce, and the L-value was increased with time dependent manner in traditional soy sauce. The one year old traditional soy sauce exhibited the lowest a-value whereas the three years old traditional soy sauce showed the highest b-value (+4.27). The content of the bitter and savory taste amino acids was the highest in commercial soy sauce with the values of 28.98% and 18.93%, respectively. In addition, traditional soy sauce contained more GABA than brewed soy sauce.
Keywords
traditional soy sauce; acid hydrolyzed soy sauce; brewed soy sauce; quality characteristics; color values; amino acids;
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Times Cited By KSCI : 5  (Citation Analysis)
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