Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12172
Abstract: BACKGROUND Soybeans and defatted soybeans, commonly used as protein ingredients, have different flavors of their fermented soy sauce. Clarifying the differences between the two soy sauces, as well as the formation mechanism, is an important… read more here.
Keywords: fermented soy; defatted soybean; sauce; soy sauce ... See more keywords
Simultaneous analysis of 2-methylimidazole, 4-methylimidazole, and 5-hydroxymethylfurfural potentially formed in fermented soy sauce by "quick, easy, cheap, effective, rugged, and safe" purification and UHPLC with tandem mass spectrometry.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of separation science"
DOI: 10.1002/jssc.201800931
Abstract: 2-Methylimidazole, 4-methylimidazole and 5-hydroxymethylfurfural are harmful by-products potentially formed via Maillard reaction in fermented soy sauce. The present study proposed a new method based on "quick, easy, cheap, effective, rugged, and safe" purification and ultra… read more here.
Keywords: fermented soy; potentially formed; methylimidazole methylimidazole; methylimidazole hydroxymethylfurfural ... See more keywords
Analysis of ethanol in soy sauce using electronic nose for halal food certification
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0042-1
Abstract: The purpose of this study was to analyze ethanol content in soy sauce using mass spectrometry (MS) with electronic nose (e-nose) to determine if MS e-nose can replace gas chromatographic analysis for halal certification. Gas… read more here.
Keywords: analysis; halal; ethanol; certification ... See more keywords
Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0289-6
Abstract: AbstractIn this study, a selected γ-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa,… read more here.
Keywords: strain; oryzae nsk; gaba; soy sauce ... See more keywords
Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00602-y
Abstract: In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and… read more here.
Keywords: gaba production; gaba; fermentation; soy sauce ... See more keywords
Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.08.006
Abstract: Marinated meat in soy sauce was produced using hind leg by washing, rubbing salt, marinating with soy sauce and spices, and air dry-ripening for 15d. The effect of high pressure (HP) (150 and 300MPa for… read more here.
Keywords: marinated meat; meat soy; pressure; soy sauce ... See more keywords
An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129131
Abstract: Soy sauce is a traditional fermented soy food for enhancing the umami taste in Asian cuisines. In this study, 16S rRNA gene throughput sequencing analysis showed the bacterial communities and the changes in soy sauce… read more here.
Keywords: analysis; bacterial communities; sauce fermentation; fermentation ... See more keywords
Japanese toddlers prefer the scent of soy sauce to that of honey with a sweet drink
Sign Up to like & getrecommendations! Published in 2020 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2020.104024
Abstract: Abstract Subjective taste intensity in adults is affected by the scent of food. Previous studies have shown that children, compared with adults, prefer sweet-tasting foods, as well as foods with a familiar smell. However, how… read more here.
Keywords: sugared water; japanese toddlers; honey sweet; soy sauce ... See more keywords
1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.12.035
Abstract: Stewed pork-hock in soy sauce is a representative meat product in China. Its taste quality is highly related to primary and secondary metabolites. This study researched the effects of stewing points (0, 30, 60 and… read more here.
Keywords: stewed pork; soy sauce; pork hock; hock soy ... See more keywords
Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111914
Abstract: Abstract The addition of soy sauce residue (SSR) during soybean paste fermentation usually reduces the flavor quality due to high content of fibers. Steam explosion (SE) pretreatment is an effective way to promote the fiber… read more here.
Keywords: soybean paste; pretreatment; paste; soy sauce ... See more keywords
Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.01.001
Abstract: The objective of this study was to determine nitrite scavenging activity of fermented soy sauce in vitro and in a pork sausage model. In vitro nitrite scavenging activity (pH 6.0) of fermented soy sauce (10 mg/mL) was… read more here.
Keywords: sausage model; fermented soy; nitrite scavenging; pork sausage ... See more keywords