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1. Research and Innovation Center, Institute of Technology of Cambodia, Russian Federation Blvd., P.O. Box 86, Phnom Penh, Cambodia
Received: September 18,2024 / Revised: October 23,2024 / / Accepted: November 19,2024 / Available online: December 31,2025
Soy sauce is a brown liquid and widely used as a seasoning in East Asia, and its popularity in the Western part of the world is growing due to its unique taste and aroma. The black soy sauce is used to flavor dishes, but more importantly, it is used to darken the color of sauces, fried rice and noodles. In Cambodia, there are only local light soy sauces and there is no black soy sauce produced locally. Therefore, the purpose of this study was to develop black soy sauce by using different methods during moromi fermentation. There are two stages of fermentation including koji fermentation and moromi fermentation. To evaluate the quality of each sample of soy sauce, the main physicochemical parameters were analyzed such as moisture content, α-amylase, protease activity and pH during 72h koji fermentation. During 24-week moromi fermentation, 3 different methods were used: normal black soy sauce without addition of enzyme (M1), addition of natural enzyme from pineaple (M2), and addition of papain commercial enzyme (M3). In addition, the pH, salt content, total acidity, amino acid nitrogen, and reducing sugars were measured during moromi fermentation. After filtering, the molasse was then added in order to make black soy sauce. The results showed that the moisture content was decreased from 51% to 28% while pH, α-amylase, and protease activity were increased during 72h koji fermentation. During 24-week moromi fermentation, there were no significant differences in pH, TA, and salinity. For pH, it was higher in M2 with pH of 4.62. However, there were significant differences in amino acid nitrogen (AAN), and reducing sugars (RS) when 3 different methods were used. RS was remarked high in M1 with 1.68 ±0.026g/100ml. However, each parameter for both koji and moromi samples was within the range of the standard quality of soy sauce. According to the result of sensory evaluation, among 3 conditions, M1, M2 and M3 got the overall score of 6.26, 6.31 and 6.55, respectively. Therefore, M3 with addition of natural enzyme was preferred by panelists.