Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce
Soy sauce fermentation was simulated in a laboratory and subjected to 10 min of sonication. A full factorial design, including different cycles, probe size, and amplitude was used. The composition of 17 free-amino acids (FAAs) was determined by the AccQ-Tag method with fluorescent detection. Main ef...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61672/ http://psasir.upm.edu.my/id/eprint/61672/1/Effects%20of%20sonication%20on%20the%20extraction%20of%20free-amino%20acids%20from%20moromi%20.pdf |
| _version_ | 1848854461866311680 |
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| author | Goh, Kok Ming Lai, Oi Ming Abas, Faridah Tan, Chin Ping |
| author_facet | Goh, Kok Ming Lai, Oi Ming Abas, Faridah Tan, Chin Ping |
| author_sort | Goh, Kok Ming |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Soy sauce fermentation was simulated in a laboratory and subjected to 10 min of sonication. A full factorial design, including different cycles, probe size, and amplitude was used. The composition of 17 free-amino acids (FAAs) was determined by the AccQ-Tag method with fluorescent detection. Main effect plots showed total FAAs extraction was favoured under continuous sonication at 100% amplitude using a 14 mm diameter transducer probe, reaching 1214.2 ± 64.3 mg/100 ml of total FAAs. Moreover, after 7 days of fermentation, sonication treatment caused significantly higher levels (p < 0.05) of glutamic acids (343.0 ± 22.09 mg/100 g), total FAAs (1720.0 ± 70.6 mg/100 g), and essential FAAs (776.3 ± 7.0 mg/100 g) 3 days sooner than the control. Meanwhile, enzymatic and microbial behaviours remained undisturbed. Collectively, the sonication to moromi resulted in maturation 57% faster than the untreated control. |
| first_indexed | 2025-11-15T11:10:14Z |
| format | Article |
| id | upm-61672 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:10:14Z |
| publishDate | 2017 |
| publisher | Elsevier |
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| spelling | upm-616722018-10-30T07:27:51Z http://psasir.upm.edu.my/id/eprint/61672/ Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce Goh, Kok Ming Lai, Oi Ming Abas, Faridah Tan, Chin Ping Soy sauce fermentation was simulated in a laboratory and subjected to 10 min of sonication. A full factorial design, including different cycles, probe size, and amplitude was used. The composition of 17 free-amino acids (FAAs) was determined by the AccQ-Tag method with fluorescent detection. Main effect plots showed total FAAs extraction was favoured under continuous sonication at 100% amplitude using a 14 mm diameter transducer probe, reaching 1214.2 ± 64.3 mg/100 ml of total FAAs. Moreover, after 7 days of fermentation, sonication treatment caused significantly higher levels (p < 0.05) of glutamic acids (343.0 ± 22.09 mg/100 g), total FAAs (1720.0 ± 70.6 mg/100 g), and essential FAAs (776.3 ± 7.0 mg/100 g) 3 days sooner than the control. Meanwhile, enzymatic and microbial behaviours remained undisturbed. Collectively, the sonication to moromi resulted in maturation 57% faster than the untreated control. Elsevier 2017-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61672/1/Effects%20of%20sonication%20on%20the%20extraction%20of%20free-amino%20acids%20from%20moromi%20.pdf Goh, Kok Ming and Lai, Oi Ming and Abas, Faridah and Tan, Chin Ping (2017) Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce. Food Chemistry, 215. pp. 200-208. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814616311797?via%3Dihub#! 10.1016/j.foodchem.2016.07.146 |
| spellingShingle | Goh, Kok Ming Lai, Oi Ming Abas, Faridah Tan, Chin Ping Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce |
| title | Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce |
| title_full | Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce |
| title_fullStr | Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce |
| title_full_unstemmed | Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce |
| title_short | Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce |
| title_sort | effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce |
| url | http://psasir.upm.edu.my/id/eprint/61672/ http://psasir.upm.edu.my/id/eprint/61672/ http://psasir.upm.edu.my/id/eprint/61672/ http://psasir.upm.edu.my/id/eprint/61672/1/Effects%20of%20sonication%20on%20the%20extraction%20of%20free-amino%20acids%20from%20moromi%20.pdf |