Contents and Compositions of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides in Soy Sauce and Soy Paste Produced in Korea and Japan.

Kaneko, Kentaro; Tsuji, Kyoko; Kim, Chon-Ho; Otoguro, Chikao; Sumino, Takeshi; Aida, Kuniko; Sahara, Ko; Kaned, Takashi

doi:10.3136/nskkk1962.41.148

Cited by 19 publications

(10 citation statements)

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“…Aspartic acid, glutamic acid, leucine, and arginine were present at high levels in the fermented soybean paste. An earlier study found that the glutamic acid content of fermented soybean paste was 725 mg/100 g [18], which is in line with out results. The lysine content of similar types of fermented bean pastes has also been reported to be low [19,20], which is again consistent with the results of our study.…”

Section: Free Amino Acid Composition Of Fermented Fish and Bean Pastessupporting

confidence: 91%

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Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso

2009

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The suitability of various under-utilized fish species as starting material for the production of a miso-like fermented product was studied. To the end, four under-utilized fishes and shellfishes-spotted mackerel, lizard fish, horse mackerel, and common squid-were fermented, under either washed or unwashed conditions, with malt-rice (kome-koji) as a starter, and their quality parameters assessed. The protein content of the fermented fish pastes (18.1-22.4%) was superior to that of fermented soy paste (12.9%). Our analyses of other physico-chemical parameters of the finished products, including free amino acid, oligopeptide, organic acid, and mineral content, also revealed the potential utility of both washed and unwashed fish meat for the production of miso-like fermented fish pastes. Sensory evaluation revealed the potential of the washing step to produce a consistent product for large-scale production.

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Section: Free Amino Acid Composition Of Fermented Fish and Bean Pastessupporting

confidence: 91%

“…Kaneko et al [18] found 6.19% of glucose in soybean paste, which was five-and eightfold higher than the levels of fructose (1.26%) and maltose (0.76%). These authors concluded that glucose was the most abundant sugar.…”

Section: Discussionmentioning

confidence: 94%

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso

2009

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“…Higher amounts of total free sugars and free sugar alcohols were present in the fermented bean pastes (5071-16,061 mg/100 g) than in the fermented fish pastes (3015-3253 mg/100 g). Similar results were also obtained by Kaneko et al [21], who found 6.19% glucose in the soy pastes and sauces they analyzed. Compared to the fermented fish pastes, fermented bean pastes contained higher Values are given as milligrams free amino acid per 100 g fermented fish/fermented bean paste concentrations of glucose (4695-15,180 mg/100 g).…”

Section: Proximate Composition Ph and Tma-n Contents Of Raw Materiasupporting

confidence: 91%

Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

2009

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Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters Abstract We have evaluated four commercially available mold starters (SP-01, NY, M1, and ''for kome miso'') for fermented fish pastes with the aim of determining the effect of different koji molds on the nutritional and sensory characteristics of the fermented product. Comparative studies among different fermented fish and bean pastes were also conducted. Protein contents were considerably higher in the fermented fish pastes (22.7-24.1%) than the fermented bean pastes (8.2-12.8%). Free amino acids, oligopeptides, organic acids, mineral content, and sensory scores of the fermented fish pastes were superior to those of the bean pastes in terms of nutritional aspects. Sensory evaluation of fermented fish and bean pastes clearly indicated that different koji molds used as starters had little effect on the taste of the fermented fish pastes. However, in terms of nutritional and sensory characteristics, fermented fish pastes from trash fishes were found to be both commercially valuable and a potential gain to food processing firms among the many new generic fermented food products becoming available.

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“…Moreover, Kim (1996) previously reported that the substitution of oxygen with another gas, the use of an oxygen absorbent agent, and the addition of antibrowning agent composed of potassium hydrogen tartaric acid and ascorbic acid proved effective methods of inhibiting the browning of soybean paste. In this article, as a basic study of the inhibition of soybean‐paste browning, we evaluated the effects of 6 antibrowning agents on the inhibition of browning and the intermediate formation of 3‐deoxyglucosone (3‐DG) and hydroxymethylfurfural (HMF) with a glucose–glutamic acid model, owing to the fact that glucose and glutamic acid are the principal sugar and amino acid, respectively, in soybean paste (An and others 1987; Kim and Rhee 1990; Kaneko and others 1994). …”

Section: Introductionmentioning

confidence: 99%

Effect of Antibrowning Agents on Browning and Intermediate Formation in the Glucose–Glutamic Acid Model

Lim

Kwak

Lee

et al. 2010

Journal of Food Science

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In this study, the inhibitory effects of antibrowning agents on browning and the formation of intermediates such as 3-deoxyglucosone (3-DG) and hydroxymethylfurfural (HMF) were evaluated with a glucose-glutamic acid model for soybean paste. The initial antibrowning capacity was measured in the following order: pentasodium tripolyphosphate < citric acid and oxalic acid < cysteine and glutathione < sodium sulfite. Our data showed that antibrowning agents, such as pentasodium tripolyphosphate, citric acid, and oxalic acid, were maintained antibrowning capacities during storage at both 4 and 30 °C, respectively. However, both cysteine and glutathione was reduced with storage time, especially in the air. A marked effect of nitrogen treatment was noted for 3 of the antibrowning agents after storage in air at 30 °C in the following order: sodium sulfite < cysteine < glutathione. The formation ratio of 3-DG and HMF was higher after storage at 30 °C than at 4 °C. These compounds were produced most abundantly in the presence of sodium sulfite, and the yields were not related significantly to the degree of browning. Citric acid and oxalic acid were identified as the most effective in inhibitors of browning and intermediates, even during storage in air at 30 °C.

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Contents and Compositions of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides in Soy Sauce and Soy Paste Produced in Korea and Japan.

Cited by 19 publications

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Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso

Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

Effect of Antibrowning Agents on Browning and Intermediate Formation in the Glucose–Glutamic Acid Model

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