Table 4.
Change in physiochemical proper ties and microbiological character istics of soy sauce and soybean paste sauce I added with extracts of pear by sugar during storage periods
| | Storage period (day) |
| 0 | 30 | 60 |
| pH | Soy sauce | 3.63±0.11) | 3.67±0.0 | 3.70±0.1 |
| Soybean paste sauce Ⅰ | 3.81±0.0 | 3.85±0.1 | 3.90±0.0 |
| Sweet (°Brix) | Soy sauce | 25.9±0.2 | 25.4±0.1 | 25.4±0.1 |
| Soybean paste sauce Ⅰ | 25.9±0.1b | 26.7±0.0a | 26.7±0.2a |
| Salinity (%) | Soy sauce | 0.9±0.0 | 1.1±0.0 | 1.1±0.0 |
| Soybean paste sauce Ⅰ | 0.9±0.0 | 0.9±0.0 | 0.9±0.0 |
| TB2) | Soy sauce | ND3) | ND | ND |
| Soybean paste sauce Ⅰ | ND | ND | ND |
| CF | Soy sauce | ND | ND | ND |
| Soybean paste sauce Ⅰ | ND | ND | ND |
All values are mean±SD. Different superscripts of a-b in a column means significantly different at p<0.05 level by Duncan’s multiple range test.
TB: total bacteria, CF: coliform bacteria.
ND: Not detected.