Abstract
This study investigated the physicochemical quality characteristics and enzymatic activities of soy sauce mash made from traditional and commercial meju. The color values, moisture content, acid value, salinity, pH, soluble solid content, titratable acidity, NH2-N content, total/reducing sugar content, alcohol content, α-/β-amylase activity, and acidic/neutral protease activity were analyzed using standardized methods from the Korean Food Code. Soy sauce mashes were fermented for 60 days. Significant differences were observed as the aging period increased. Also, a significant difference was observed between the soy sauce mash made from traditional meju and that made from commercial meju. Findings from this study can provide baseline information regarding the physicochemical properties and enzymatic activities of soy sauce mash produced from traditional and commercial meju.
| Translated title of the contribution | Comparative Analysis of the Physicochemical and Enzymatic Characteristics of Soy Sauce Mash Produced from Traditional and Commercial Meju |
|---|---|
| Original language | Korean |
| Pages (from-to) | 947-955 |
| Number of pages | 9 |
| Journal | Journal of the Korean Society of Food Science and Nutrition |
| Volume | 53 |
| Issue number | 9 |
| DOIs | |
| State | Published - 2024 |
Keywords
- enzymatic activities
- fermentation
- fermenting period
- physicochemical characteristics
- soy sauce mash
Quacquarelli Symonds(QS) Subject Topics
- Nursing
- Agriculture & Forestry
Fingerprint
Dive into the research topics of 'Comparative Analysis of the Physicochemical and Enzymatic Characteristics of Soy Sauce Mash Produced from Traditional and Commercial Meju'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver