Content area
Full Text
Eur Food Res Technol (2008) 227:933944 DOI 10.1007/s00217-007-0808-4
ORIGINAL PAPER
A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce
Ji-Sang Kim Young-Soon Lee
Received: 7 July 2007 / Revised: 22 November 2007 / Accepted: 3 December 2007 / Published online: 18 December 2007 Springer-Verlag 2007
Abstract Mixed soy sauce is one among the Korean traditional fermented soy sauces consumed as condiment for cooking in Korea, especially mixed soy sauce is made of the fresh seafood and the meat different from the soy sauce. Therefore, mixed soy sauce provides the strong and complicated umami taste, which is stronger than that of soy sauce. The objective of this study was to investigate for the chemical characteristics changes of mixed soy sauce in comparison with soy sauce during fermentation process (0, 120, 240 and 360 days) at different fermentation temperatures (4 and 20 C), change in moisture, total nitrogen, crude fat, ash, pH, titratable acidity, total acidity, salt content and reducing sugar of mixed soy sauce in comparison with soy sauce. Especially, histidine, arginine, threonine, methionine, phenylalanine, and lysine, essential amino acid and among adenosine triphosphate (ATP)-related compounds, inosine (HxR) and hypoxantine (Hx) were prominent in mixed soy sauce at 20 C. Otherwise, 2,4-dinitrophenylhydrazine (DNPH) derivative and 3DG content were prominent in soy sauce at 20 C. The content of 2,4-DNPH derivative and 3DG in soy sauce is correlated with its browning intensity.
Keywords 3-Deoxyglucosone Fermentation
Maillard reaction Mixed soy sauce Soy sauce
Introduction
Mixed soy sauce is one among the Korean traditional fermented soy sauces consumed as condiment for cooking in Korea, especially mixed soy sauce is made of the fresh seafood and the meat different from the soy sauce. It is produced by fermenting shes and meats, which have been preconditioned with high concentrations of salt. According to fermentation, hydrolysis of the shes and meats protein occurs, resulting in free amino acid, peptides and ammonia. Beside, in the presence of high concentrations of salt, pathogenic microorganism growth is controlled and the salt results in a desirable taste and aroma. Therefore, mixed soy sauce provides the strong and complicated umami taste, which is stronger than that of soy sauce [1].
The reaction between reducing sugars and amino acids has...