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Quality Characteristics of Kanjang(Soy Sauce) Fermentation with Bamboo Sap, Xylem Sap and Gorosoe  

Cho, Sook-Hyun (Gyeongsangnam-do Agricultural Research & Extension Services)
Choi, Yong-Jo (Gyeongsangnam-do Agricultural Research & Extension Services)
Oh, Joo-Yeul (Gyeongsangnam-do Agricultural Research & Extension Services)
Kim, Nak-Gu (Gyeongsangnam-do Agricultural Research & Extension Services)
Rho, Chi-Woong (Gyeongsangnam-do Agricultural Research & Extension Services)
Choi, Chul-Yung (Division of Food Science, Jinju International University)
Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 294-300 More about this Journal
Abstract
Three varieties of soy sauce were prepared using saps of bamboo, xylem and gorosoe, with sea salt and bamboo salt, in May. Soy sauce was fermented in the traditional manner. Homemade soy sauce was analyzed after 3 months of aging. The pH and amino-type nitrogen content of soy sauce fermented with xylem sap and sea salt were very high, and malic acid was dominant among four types of organic acid. The content of calcium in soy sauce fermented with bamboo sap and sea salt was fourfold greater than that of the control. The contents of total amino acids in the soy sauces fermented with xylem sap and gorosoe, with the addition of sea salt instead of water, were 2-fold and 1.4-fold greater than that of ordinary soy sauce, respectively. In the DPPH assay, the antioxidant effect of soy sauce fermented with bamboo sap and sea salt was higher than that of other samples. Sensory evaluation showed that the overall acceptability of soy sauce fermented with gorosoe and sea salt was best, among the samples tested.
Keywords
kanjang(soy sauce); bamboo sap; xylem sap; gorosoe;
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Times Cited By KSCI : 7  (Citation Analysis)
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