Evaluation of Physicochemical and Microbiological Characteristics of Different Soy sauces Sold in Phnom Penh, Cambodia

Author(s): Luka Ly, Lay Phikhher Eav, Monychot Tepy Chanto, Pramuk Parakulsuksatid, Reasmey Tan.

In Cambodia, there are many different types of soy sauce sold in the markets. Some of them are imported from different countries, and some are locally produced. However, the quality of soy sauces sold in the markets has not yet been evaluated. Therefore, this study aimed to evaluate the physicochemical and microbiological characteristics of different soy sauces sold in Cambodia. In this study, forty-two light soy sauces of different origins sold in local markets and supermarkets in Phnom Penh were selected for physicochemical and microbiological analyses. The quality of these 42 soy sauces was evaluated by comparing to the Cambodian Standard for soy sauce products (CS 066:2011) and China National Food Safety Standard. As a result, there were only eight soy sauce samples that had high quality as grade 1 of light soy sauce categorized by the Institute Standards of Cambodia, including one Cambodian soy sauce (C7), two Thai soy sauces (Th6 and Th12), one Singaporean soy sauce (S2), two Japanese soy sauces (J1 and J2), one Malaysian soy sauce (M) and one Taiwanese soy sauce (T). For microbiological quality, three soy sauces had the presence of halophilic yeasts, including two brands of Cambodian soy sauce (C2 and C7) and one brand of Thai soy sauce (Th5). A total viable count was detected in 50% of soy sauces, but they were under the standard limit and safe for consumers according to National Food Safety Standard of the People's Republic of China (GB 2717-2018).

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