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KMID : 0380620130450060796
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 6 p.796 ~ p.800
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Quality Characteristics of Commercial Korean Types of Fermented Soybean Sauces in China
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Lee Sun-Young
Song Jin
Baik Soo-Hwa
Ahn Yu-Jin
Kim Jae-Hyun
Choi Hye-Sun
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Abstract
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oybean-based fermented foods have been used as traditional condiments in Korea, Japan and China. Thirteen Korean types of soybean sauce that had been manufactured and sold in China were examined to evaluate their quality. The pH, salinity, and moisture content of the samples were pH 5.17-6.86, 8.0%-23.0%, and 46.446-70.40%, respectively. The amino-type nitrogen content was in the range of 199.18 to 736.46 mg%. The total aerobic bacterial counts were 4.83- 7.89 Log CFU/g. The coliform count of gochujang (CNH-2) was 2.31 Log CFU/g, but none were detected in the other samples. Moreover, Bacillus cereus counts from samples of doenjang and gochujang were in the range 2.00-4.09 Log CFU/g. The protease and amylase activity of samples were 379.02-781.36 unit/g and 5.29-63.27 unit/g, respectively.
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KEYWORD
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China, fermented soybean paste, quality characteristics, fermentation
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