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Changes in the Quality Characteristics of Soy Sauce Made with Salts Obtained from Deep Ocean Water  

Kwon, O-Jun (Gyeongbuk Regional Innovation Agency)
Kim, Mi-Ae (Gyeongbuk Regional Innovation Agency)
Kim, Tae-Wan (Department of Food Science and Biotechnology, Andong National University)
Kim, Dae-Gon (Faculty of Hotel Cuisine, Daegu Polytechnic College)
Son, Dong-Hwa (Faculty of Hotel Cuisine, Daegu Polytechnic College)
Choi, Ung-Kyu (Institute of Marine Biotechnology, Andong National University)
Lee, Seon-Ho (Institute of Marine Biotechnology, Andong National University)
Publication Information
Food Science and Preservation / v.17, no.6, 2010 , pp. 820-825 More about this Journal
Abstract
We investigated changes in the quality characteristics of soy sauce made using salts from deep ocean water; such salts are more economic to obtain than sun-dried salt. pH level and buffer action both decreased as fermentation proceeded. The content of the pure extract after 120 d of fermentation was 7.5%(w/w), and increased as fermentation proceeded. Total and amino acid nitrogen levels after 120 d of fermentation were 1.4% and 0.75%, respectively (both w/w). Of the free amino acids (179.8-315.7 mg%), glutamic acid was the most abundant, followed by alanine, lysine, and leucine. The glutamic acid/total free amino acid ratio was 21.0-23.2%. The content of essential amino acids was 78.0-142.3 mg%; this level increased as fermentation progressed.
Keywords
soy sauce; deep ocean water; amino nitrogen; free amino acid;
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Times Cited By KSCI : 15  (Citation Analysis)
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