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Effect of Reuse of Onggi Containers on the Quality of Anchovy Soy Sauce  

Chung, Sun-Kyung (Department of Food Science, Changwon College)
Choi, Dong-Man (Department of Food Science, Changwon College)
Joung, Yong-Myeon (Department of Food Science, Changwon College)
Shin, Dong-Ju (Department of Food Science, Changwon College)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 223-229 More about this Journal
Abstract
Anchovy soy sauce was fermented at ambient temperature in 20 L new Onggi, used Onggi, stainless steel, and plastic containers, and sauce quality was analyzed. Microporous insulated Onggi containers were found to promote fermentative microbial growth, thus creating desirable conditions for the preparation of good-quality anchovy soy sauce. The use of used Onggi containers yielded an anchovy soy sauce with high contents of total nitrogen and free amino acids, which afforded good sensory qualities with respect to odor, taste, and overall acceptability.
Keywords
new Onggi; used Onggi; porosity; fermentation; Anchovy soy sauce;
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Times Cited By KSCI : 5  (Citation Analysis)
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