Comparative Analysis of the Key Flavoring Substances during the Tank-type or Pool-type Fermentation of Soy Sauce
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Abstract:
The neutral protease activity, amino acid nitrogen content, free amino acid content, pH, total acid content, organic acid content, reducing sugar content, amylase activity and salt content of the soy sauce with drawn from the fermentation tank and fermentation pool during fermentation were determined and analyzed. The results showed that the neutral protease activity, amino acid nitrogen content, total amino acid content, total organic acid content, amylase activity, reducing sugar content, total acid content and pH of the soy sauce fermented in the fermentation pool were higher than those of the soy sauce from the fermentation tank; the salt content of the soy sauce fermented in tank was higher than that of the soy sauce fermented in pool. The content of umami amino acids of the soy sauce fermented for 12 d in pool was higher than that of the soy sauce fermented in tank, especially the content of glutamic acid in the soy sauce fermented in pool already reached 10.42 g/kg after 45 d of fermentation, whilst the content of glutamic acid in soy sauce fermented in tank was only 7.91 g/kg. Seven kinds of organic acids were detected in the soy sauces fermented by the two methods, and the two organic acids with higher contents were lactic acid and acetic acid. At the end of fermentation, the reducing sugar content of soy sauce fermented in pool was 1.01 g/100 g higher than that of the soy sauce fermented in tank, whilst the salt content of soy sauce fermented in pool was 0.90 g/100 g lower than that of the soy sauce fermented in tank. The results showed that the soy sauce fermented in pool was superior to the soy sauce fermented in tank in terms of the key flavoring substances.
