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A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality.
Zheng, Shuang; Zhang, Zhenbin; Zhao, Xiuli; Li, Wanning; Hou, Lihua.
Afiliación
  • Zheng S; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th Avenue, Tianjin Economic and Technological, Tianjin 300457, China.
  • Zhang Z; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th Avenue, Tianjin Economic and Technological, Tianjin 300457, China.
  • Zhao X; School of Nursing & School of Public Health, Yangzhou University, Yangzhou 225000, China.
  • Li W; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th Avenue, Tianjin Economic and Technological, Tianjin 300457, China.
  • Hou L; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th Avenue, Tianjin Economic and Technological, Tianjin 300457, China.
Foods ; 13(6)2024 Mar 21.
Article en En | MEDLINE | ID: mdl-38540961
ABSTRACT
Most commercially available soy sauce is fermented by high-salt liquid-state (HS) fermentation, which has an excessive salt content and a long fermentation period. In this study, a new salt-reduced fermentation (SR) soy sauce technology involving multiple strains of bacteria was developed to reduce consumers' salt intake. The SR soy sauce was found to have an amino acid nitrogen content of 8.40 g/L and over 80 kinds of flavor substances, which were significantly higher than those of low-salt solid-state fermented soy sauce and approximately equal to HS soy sauce. Compared with HS soy sauce, the salt content of the SR soy sauce was reduced by 59.2%, achieving the salt reduction goal. The proportion of umami amino acids in SR soy sauce reached 32.0% of the total level, enhancing SR soy sauce's quality. Hence, the new fermentation process can decrease salt content and shorten fermentation time.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza