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http://dx.doi.org/10.9721/KJFST.2013.45.6.796

Quality Characteristics of Commercial Korean Types of Fermented Soybean Sauces in China  

Lee, Sun Young (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Baik, Soo Hwa (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Ahn, Yu Jin (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Song, Jin (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Kim, Jae Hyun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Choi, Hye Sun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.6, 2013 , pp. 796-800 More about this Journal
Abstract
Soybean-based fermented foods have been used as traditional condiments in Korea, Japan and China. Thirteen Korean types of soybean sauce that had been manufactured and sold in China were examined to evaluate their quality. The pH, salinity, and moisture content of the samples were pH 5.17-6.86, 8.0%-23.0%, and 46.446-70.40%, respectively. The amino-type nitrogen content was in the range of 199.18 to 736.46 mg%. The total aerobic bacterial counts were 4.83-7.89 Log CFU/g. The coliform count of gochujang (CNH-2) was 2.31 Log CFU/g, but none were detected in the other samples. Moreover, Bacillus cereus counts from samples of doenjang and gochujang were in the range 2.00-4.09 Log CFU/g. The protease and amylase activity of samples were 379.02-781.36 unit/g and 5.29-63.27 unit/g, respectively.
Keywords
China; fermented soybean paste; quality characteristics; fermentation;
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Times Cited By KSCI : 10  (Citation Analysis)
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