Research Article | OPEN ACCESS
Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern
Chunqi Mao, Guoqing He, Xinyong Du, Meilin Cui and Shiyang Gao
Department of Biosystem Engineering and Food Science, Zhejiang University,
Yuhangtang Road 866, Hangzhou, 310058, Zhejiang, P.R. China
Advance Journal of Food Science and Technology 2013 2:144-147
Received: 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.
Keywords:
Bittern, fermentation, soy sauce,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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