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KMID : 1011620170330010045
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 1 p.45 ~ p.53
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Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)
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Kim Seul-Ki
Park Sun-Young
Hong Sang-Pil
Lim Sang-Dong
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Abstract
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Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang).
Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured.
Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were 3.3×101-6.4×107 CFU/mL and 5.5×101-2.0×103 CFU/mL, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05).
Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.
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KEYWORD
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soy sauce (Ganjang), physiochemical property, quality characteristics, microbiological quality
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