Effect of soy sauce type on the quality characteristics of emulsion sausages

• Published in: Food science and biotechnology 2015, 24(4), , pp.1309-1315
• Main Authors: Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Yeo, Eui-Joo, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0168-y

The emulsion sausages were prepared with industrially brewed soy sauce at levels of 0, 1, 3, and 5%, and were additionally prepared with two further types of soy sauce (mixed and Korean traditional soy sauces) at a concentration of 1%. Soy sauce increased the satisfaction for flavor and saltiness of emulsion sausages. Addition of 1% soy sauce improved the overall acceptance without adverse effect on physicochemical and textural properties. From the results of electronic nose analysis, soy sauce results in an increased peak intensity of the emulsion sausages. In principal component analysis, clusters of emulsion sausages formulated with Korea traditional soy sauce and industrially brewed soy sauce were clearly distinct from the control (without soy sauce). Thus, our study suggested that addition of 1% soy sauce could be effective for improving the flavor of emulsion sausages, and the effects are highly dependent on the type of soy sauce used.