期刊
CYTA-JOURNAL OF FOOD
卷 12, 期 2, 页码 166-175出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2013.810673
关键词
AAL; salsa de soya; cuatro estaciones; caracteristica bioquimica; distribucion de peso molecular; biochemical characteristic; soy sauce; four seasons; FAAs; molecular weight distribution
资金
- National High Technology Research and Development Program of China (863 Program) [2013AA102106]
- National Science Technology Supporting Project for 12th Five-Year Plan [2012BAK17B11]
- Key Technology R&D Program of Zhongshan City [2012cxy004]
Traditional Chinese-type soy sauces were prepared in four seasons. Weather information (temperature, humidity and index of weather degree) was recorded during processing, and biochemical changes during the ageing of the soy sauce were evaluated. Results showed that microbiological counts, protease activity, total nitrogen, formaldehyde nitrogen, total titratable acid, reducing sugar, molecular weight distribution and free amino acids changed significantly during processing. Peptides of 3-5 kDa were the main fraction in all soy sauces. Leucine, arginine, glutamic acid, lysine and isoleucine were dominant individual free amino acids. These indices were different among soy sauces prepared in four seasons. There were obvious correlation between biochemical indices of soy sauce and environmental factors. The results are helpful to select appropriate processing technology to improve soy sauce quality.
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