Changes in quality characteristics during storage of Korean soy
sauce added with onion juice according to heat sterilization
conditions
Eun-Hye Kim,
Su-Hawn Kim,
Hyeong-Woo Jo
et al.
Abstract:The objective of this study was to integrate onion juice into traditional Korean
soy sauce and to evaluate the sterilization conditions necessary for
commercialization. As the sterilization temperature increased, pH decreased and
titratable acidity increased. A reduction in °Brix was observed
post-sterilization, from 37.37 °Brix in untreated soy sauce to
36.67-36.77 °Brix. In terms of chromaticity, the L value d… Show more
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