Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage
Yun-a Kim; Sanghun Park; Yunhwan Park; Gyutae Park; Sehyuk Oh; Jungseok Choi · 2022 · Foods
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups;
Abstract by Yun-a Kim; Sanghun Park; Yunhwan Park; Gyutae Park; Sehyuk Oh; Jungseok Choi, Foods (2022) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.3390/foods11071004