Physicochemical Characteristics, Sodium Content And Sensory Evaluation Of Selected Commercialised Soy Sauces In Malaysia

Abstract

In Malaysia, the government has made it mandatory to label sodium content on food packaging effectively from 1st January 2024. This study evaluated the physicochemical characteristics, sodium content, and sensory evaluation of selected commercial soy sauce without sodium labelling in Malaysia. 25 soy sauce samples were studied. Each soy sauce has a significant difference (p<0.05) in physicochemical properties except for the pH value. Results found that the sodium content in light soy sauce was the highest (5766.50±968.37mg) while sweet soy sauce was the lowest (3289.09± 589.14mg). For total soluble solids, sweet soy sauce was the highest (52.73°B). The range of pH values for soy sauce is between 4.90-5.19. Sweet soy sauce showed the highest viscosity (145.78cP) and brightness (L* = 2.48). Light soy sauce showed the highest values for redness and yellowness (a* = 1.34 and b* = 1.57). Soy sauce without caramel has a significantly higher (p<0.05) sodium content and is less viscous than the one with caramel. The sensory evaluation shows that sweet soy sauce has significantly (p<0.05) the highest score for overall acceptance. Sodium content information on all soy sauce available in the Malaysian market to help consumers make smarter choices.