The contributions of soy sauce to the quality characteristics of fermented sausages were investigated. The number of lactic acid bacteria in sausages prepared with soy sauce increased from the first day of fermentation, and the population reached approximately log 7 CFU/g by the 5th day of fermentation. The pH decreased sharply to 5.0-5.1 by the 5th day of fermentation, in accordance with the dramatic increase of titratable acidity. After 36 days of fermentation, the levels of total organic acids and amino acids in soy sauce sausages increased to 3,026.3-3,116.4 mg/100 g and 1,132.2-1,172.8 mg/100 g respectively, and this level was even higher than those of the sausage fermented with a starter culture. 2% soy sauce sausage also showed higher values of hardness, chewiness, and smoke odor than the control. These results suggest that soy sauce has great potential as an alternative starter culture and additive for the quality improvement of fermented sausages.
Keywords: amino acid; fermented sausage; lactic acid bacteria; organic acid; soy sauce.