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"Adapted from Nunomora and Sasaki, 1992 2See text for chemical name

"Adapted from Nunomora and Sasaki, 1992 2See text for chemical name

Aside from inactivating enzymes and microorganisms and thereby increasing shelf-life and stability, pasteurization contributes other important properties (Table 12-5).In particular, heating promotes color and flavor development by accelerating the non-enzymatic browning reaction. In addition, heat induces precipitation of insoluble proteins and other components that can then be removed by filtration to give greater product clarity. Finally, the heat step concentrates acids, phenols, and other compounds that either contribute desirable flavors or that have antimicrobial activity. Heating, however, may cause loss of volatile components.

Most soy sauces are packaged in glass bottles varying in size from 0.5 liters to 2 liters. Plastic bottles and 20 liter pails (for institutional use) are also used. Various chemical preservatives, including benzoic acid, benzoate salts, and ethanol, are often added.

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