|
Abstract
|
Article Information:
Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern
Chunqi Mao, Guoqing He, Xinyong Du, Meilin Cui and Shiyang Gao
Corresponding Author: Chunqi Mao
Submitted: September 10, 2012
Accepted: October 24, 2012
Published: February 15, 2013 |
Abstract:
|
A new bittern soy sauce was developed; the overall aim of this study was to characterize the quality of the soy sauce. Biochemical changes occurring during experimental soy sauce fermentations were described. Results revealed that, the contents of amino nitrogen, reducing sugars and enzyme activity were slightly lower in soy sauce prepared with bittern than with traditional one. No marked difference in pH was noted between the two types of soy sauce.
Key words: Bittern, fermentation, soy sauce, , , ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Chunqi Mao, Guoqing He, Xinyong Du, Meilin Cui and Shiyang Gao, . Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern. Advance Journal of Food Science and Technology, (02): 144-147.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
