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Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.636-643
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.636
 Title & Authors
Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
Park, Shin-Young; Lim, Ji-Min; Choi, Yun-Hee; Choi, Hae-Sun; Kim, Jae-Hyeon; Kim, Eun-Ju; Ji, Soo-Jeong; Jang, Yeon-Jeong;
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 Abstract
This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all samples. The soluble solid content (Brix) increased after 2 months, but AK 10% decreased. With increased addition of Astragalus membranaceus (AM), the optical density increased after 4 months. The amino nitrogen increased in soy sauce with AK 5%. The total free amino acid content gradually increased in soy sauce with AK 5% aged for 6 months. As the addition of AM increased, the crude protein level decreased, but there was no difference between AK 0% and 5%. The sensory tests of AK 5% after 6 months showed higher acceptance. According to the aging period, the acceptability of AK 5% was the best. The results showed that soy sauce with of AK 5% and aged for 6 months exhibits greatly enhanced quality and sensory characteristics. Therefore, it is expected to be used as a natural resources in seasoning area.
 Keywords
Astragalus membranaceus;soy sauce;quality characteristics;sensory characteristics;aging;
 Language
Korean
 Cited by
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