• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.768-772
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• 2006

To assess the dietary exposure to 3-monochloropropane-1,2-diol (3-MCPD) from soy sauces, the levels of 3-MCPD in commercial soy sauces were analyzed with gas chromatography/mass spectrometry. Sixty nine out of the 72 soy sauces tested contained a level of 3-MCPD below $0.3\;{\mu}g/g$, the maximum limit in Korea. The average concentration of the 72 samples was $0.080\;{\mu}g/g$ and the highest concentration was $3.131\;{\mu}g/g$. On the basis of the consumption data, 3-MCPD concentration and body weight, the estimated daily exposures to 3-MCPD were ranged from 0.037 to $0.146\;{\mu}g/kg$ body weight (bw)/day for 95th percentile exposed population groups. Our estimated daily exposures are significantly lower than the provisional maximum tolerable daily intake (PMTDI) of $2\;{\mu}g/kg$ bw/day, which was established by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA).

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Journal of environmental and Sanitary engineering
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• v.20 no.2 s.56
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• pp.21-28
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• 2005

Soy sauce is one of the most Korean representative and traditional seasoning sauce, which occupied about 150 million won of 550 billion won in the domestic sauce market. There are many arguments over the safety of the soy sauce made from acid-hydrolyzate. This study on the use pattern of soy sauce in the popular restaurants. Surveyed restaurants were 106 places in Uijeongbu-city The results of this study showed that the highest number of chemical soy sauce which was mixed with acid-hydrolyzated and commercial fermented soy sauce on surveyed restaurants. These results suggest that necessitate the requirements of establish of concerns for food safety again.

• Applied Biological Chemistry
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• v.8
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.103-108
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• 1993

The Kinds of soy sauce were prepared using the brick type of conventional meju(A), the brick type of meju of Aspergillus oryzae(B), and the grain type of meju of Aspergillus oryzae(C). Free sugar and alcohol were analyzed in accordance to aging time of those products. Galactose, glucose, arabinose, xylose, and mannose were detected in all kinds of soy sauce. In soy sauce 4 galactose, glucose, arabinose, and xylose were shown in the order of content. The content of galactose in soy sauce A and soy sauce C were shown higher than that in soy sauce B alt during the time. The content of glucose was highest among that of all kinds of free sugars at the beginning of preparation, but the content of glucose was lower than that of arabinose and xylose after 60 days. The contents order of total free sugar was soy sauce C > soy sauce B > soy sauce A. The content of ethyl alcohol was shown 6.23∼19.10mg%, and that of isobutyl alcohol was 8.70∼ 169.03 ppm in all soy sauces, but those of soy sauce C was higher than those of other soy sauces.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.460-465
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• 2006

This study was conducted to investigate the isoflavone contents including daidzein and genistein in soy sauces made with whole grain soybean Meju(WGSM), comparing with defatted Meju(DM) du.ins fermentation. Total isoflavone contents in 2 soy sauces made with DM, Control and product A, increased with period of fermentation and were 15 and 4.3 times higher after 180 days of fermentation than on the day before fermentation respectively. Meanwhile, 2 soy sauces made with WGSM, product B and C, had the highest amounts with $20.53{\mu}g/g\;and\;19.52{\mu}g/g$ of isoflavones on the day before fermentation respectively, and then decreased with fermentation time. High amounts of isoflavones were detected in 20 days of fermentation of soy sauce which made with WGSM and wheat Meju(product D). Daidzein was the largest amounts in isoflavone contents, regardless of total or free isoflavone types. The level of daidzein increased with fermentation time in 2 soy sauces made with DM, Control and product A, whereas 2 soy sauces made with WGSM, product B and C decreased with fermentation time, instead of increasing of genistein contents.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Analytical Science and Technology
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• v.30 no.5
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• pp.295-302
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• 2017

This study presents a method validation for extraction and quantitative analysis of levulinic acid in soy sacues using high performance liquid chromatograph-photodiode array detector (HPLC-PDA). The levulinic acid in samples were extracted with distilled water, and then purified with C18 Sep-Pak cartridge. The calibration curves showed good linearity (R > 0.999) in a relatively wide concentration range ($2.5-400{\mu}g/mL$). Mean recoveries and relative standard deviation (RSD) of levulinic acid spiked in soy sauce samples at different spiking levels ($2.5-400{\mu}g/mL$; 6 point). Recoveries were 87.58-97.26 % with RSD less than 15 %, and limit of detection (LOD) and limit of quantification (LOQ) were 0.64 and $1.64{\mu}g/mL$, respectively. According to monitoring result with the established method, levulinic acid was found in 43 of 59 domestic commercial soy sauces, soy sauce based sauces and seasoned meats. The contamination levels were 0.44-1.23 mg/mL for soy sauces, 0.03-0.83 mg/mL for soy sauce based sauces and 8.43-38.94 mg/mL for seasoned meats. The results indicated to be rapidly and accurately qualifying levulinic acid and can be used as a suitable quality control method for soy sauce and soy sauce related commodities.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.