Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce

Sophia Ferng; I-Hui Wu; Ang-Yen Li; Cheng-Kuang Hsu; Robin Yih-Yuan Chiou; Ching-Hua Ting

doi:10.46604/peti.2020.4117

Authors

Sophia Ferng Department of Food Science, National Chiayi University, Chiayi, Taiwan
I-Hui Wu Department of Food Science, National Chiayi University, Chiayi, Taiwan
Ang-Yen Li Department of Mechanical and Energy Engineering, National Chiayi University, Chiayi, Taiwan
Cheng-Kuang Hsu Department of Food Science, National Chiayi University, Chiayi, Taiwan
Robin Yih-Yuan Chiou Department of Food Science, National Chiayi University, Chiayi, Taiwan
Ching-Hua Ting Department of Mechanical and Energy Engineering, National Chiayi University, Chiayi, Taiwan

DOI:

https://doi.org/10.46604/peti.2020.4117

Keywords:

soya sauce, law salt, ultra-violet treatment, native born

Abstract

Low-salt soya sauce has become a market trend due to consumers' demand for a low sodium diet life. In tradition, a low-salt soya sauce (with salt concentration below 14.4%) is made from a high-salt one (18% salt concentration) through diluting or reducing the sodium content. The post processing deteriorates the quality of the soya sauce produce as some specific, beneficial chemical components are inevitably removed. In production of a native-born low-salt soya sauce, a key problem encountered is possible microbial contamination that easily develops in a low salt environment. In this study, we evaluated the effect of ultra-violet (UVC 254nm) irradiation on soya mash of 12% salt concentration fermented at 35°C. The ultra-violet treatment could effectively prevent the soya mash from microbial contamination.

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