FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (2): 121-126.doi: 10.7506/spkx1002-6630-201702020

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Quality Analysis of Traditional Fermented Soybean Paste in Northeast China

TANG Xiaoyang, JIANG Jing, TAO Dongbing, ZHANG Ying, SUN Huijun, YUE Yuanyuan, WU Rina   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. College of Modern Agricultural Technology, Liaoning Agricultural Economic School, Jinzhou 121001, China; 3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Online:2017-01-25 Published:2017-01-16

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Abstract: The sensory and physicochemical properties of 43 traditional fermented soybean paste samples collected in Northeast China were determined in order to understand their quality characteristics. The physicochemical parameters including NaCl, acidity, water, amino nitrogen, reducing sugar, total acid, crude protein, and total free amino acids were correlated with sensory quality using SPSS 17.0 software. Principal component analysis and cluster analysis were carried out as well. The results showed that the best quality parameters of fermented soybean paste were 12–17.75 g/100 g NaCl, 70.35%– 78.56% moisture, 0.6–0.84 g/100 g amino nitrogen, 0.78–1.96 g/100 g total acid, and 6.06–9.83 g/100 g reducing sugar.

Key words: soybean paste, sensory quality, physicochemical properties, correlation analysis

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