Abstract
The effect of the bittern content of various edible salts on miso quality was examined. The pH, color value, moisture content, sugar and amino acid and aerobic plate, lactic acid bacterial, and yeast counts of miso were measured. The pH, a value and glucose content were lower when using salt with a high bittern content. However, the moisture content and amino acid of the miso after 194 days were lower when using salt with an intermediate bittern content. The bacterial counts were equivalent in all the salts tested. In addition, a sensory evaluation was conducted to determine the strengths of saltiness, aroma and taste and preferences for aroma, color and taste of miso and miso soup. Although the strengths of these were lower when using salt with a high bittern content, the preferences for miso soup were equivalent for all the salts tested. From these results, it was concluded that the effect of the bittern content of various edible salts on miso quality is small.
