Physicochemical Characteristics, Sodium Content And Sensory Evaluation Of Selected Commercialised Soy Sauces In Malaysia
10.17576/JSKM-2025-2401-07
- Author:
Hasnah Haron
1
;
Nur Huda Azahir
1
;
Law Chai Jia
1
Author Information
1. Nutritional Sciences Programme, Center for Healthy Ageing & Wellness (H-CARE), Faculty of Health Sciences, National University of Malaysia, 50300 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
- Publication Type:Journal Article
- Keywords:
Soy Foods;
Sodium;
Food Preferences;
Food Labelling;
Food Analysis
- From:Malaysian Journal of Health Sciences
2026;24(No. 1):71-81
- CountryMalaysia
- Language:English
-
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.
- Full text:202603191135364116990484-318927-1-PB.pdf
