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ISSN : 1225-0171(Print)
ISSN : 2287-545X(Online)
ISSN : 2287-545X(Online)
Korean Journal of Applied Entomology Vol.65 No.2 pp.195-202
DOI : https://doi.org/10.5656/KSAE.2026.05.1.023
DOI : https://doi.org/10.5656/KSAE.2026.05.1.023
Characteristic Analysis and Production of Korean Traditional Soy Sauce Added with the Grasshopper, Oxya chinensis sinuosa
Abstract
In this study, we evaluated the physicochemical properties and antioxidant activities of traditional Korean soy sauce supplemented with rice grasshopper (Oxya chinensis sinuosa) powder. We prepared soy sauces with 3%, 7%, and 10% rice grasshopper powder during meju production and fermented them using a traditional method. Amino-type nitrogen, crude protein, and total nitrogen contents significantly increased with increasing supplementation levels. The total nitrogen contents ranged from 1.45% to 2.32%, and the 7% and 10% groups satisfied the premium-grade standards for soy sauce. Free amino acid analysis revealed increased alanine, glycine, and lysine levels in the supplemented groups. Color values (L, a, and b) decreased with increasing supplementation levels. We observed the highest ABTS radical scavenging activity in the 10% supplementation group, whereas the DPPH radical scavenging activity reached approximately 95% in the 7% and 10% groups. These results suggest that rice grasshopper supplementation improved the nutritional quality and antioxidant activity of traditional soy sauce. Considering the physicochemical properties and economic efficiency, 7% supplementation was considered the most appropriate level for soy sauce production.
초록
Vol. 40 No. 4 (2022.12)
Frequency Quarterly
Doi Prefix 10.5656/KSAE
Year of Launching 1962
Publisher Korean Society of Applied Entomology
Online Submission
submission.entomology2.or.kr
KSAE
The Korean Society of Applied Entomology
