- Volume 23 Issue 4
Stimulatory Effect of Oxygen on the Browning of a Soy Sauce Model System
간장 Model System에서 산소의 갈변촉진효과
- Park, Seung-Kyu (Department of Food Science, King Sejong University) ;
- Kyung, Kyu-Hang (Department of Food Science, King Sejong University)
- Published : 1991.08.01
The stimulatory effect of oxygen on the browning of a soy sauce model system (glucose-glycine in 18% NaCl solution) with or without added organic acids were investigated. The group incubated aerobically browned at a significantly higher degree than the group incubated anaerobically. Organic acids also positively affected the browning of the soy sauce model system.