Stimulatory Effect of Oxygen on the Browning of a Soy Sauce Model System

간장 Model System에서 산소의 갈변촉진효과

  • 박승규 (세종대학교 식품공학과) ;
  • 경규항 (세종대학교 식품공학과)
  • Published : 1991.08.01

Abstract

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.