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THE EFFECT OF $gamma$-IRRADIATION ON THE MICROORGANISMS IN JAPANESE FOODS AND ITS APPLICATION TO STERILIZATION. VII. THE CHANGES IN SOY SAUCE BROUGHT ABOUT BY $gamma$-IRRADIATION
Kaori Yoshikawa, Hiroyasu Taguchi
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Abstract
The changes in the components responsible for the disagreeable odor, oxidation-reduction potential, and the absorption spectra of gamma -irradiated soy sauce were studied. Soy sauces of a mild brand (koikuchi) and a strong brand (usukuchi) were irradiated with a 1400-c Co/sup 60/ gamma ray source at 2.5 x 10/sup 4/ r/hr upto 2 x 10/sup 5/to 2 x 10/sup 6/ r. Tabulated results showed that the ammonia, amine, and aldehyde contents increased from 420 to 710, 61.2 to 101 r/ml and 80.4 to 120.5, respectively, for 0 to 2 x 10/sup 6/ r in the case of the milder brand. Similar results were observed for the stronger brand. The rH values also increased from 14.6 to 15.8 for usukuchi and from 14.3 to 15.9 for koikuchi. The size of the increment for usukuchi was greater than that of koikuchi in all cases. (OID)