Physicochemical Component and Quality Characteristics of Eel Sauce Added with Bokbunja (Rubus coreanus Miquel) Powder

복분자 분말 첨가 장어 소스의 이화학적 성분 및 품질 특성

  • Sung, Ki-Hyub (Dept. of Hotel Culinary Art & Food Service Management, Daelim University College) ;
  • Chung, Chang-Ho (Dept. of Food Service Management, Sejong University)
  • 성기협 (대림대학교 호텔조리외식계열) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2012.08.31
  • Accepted : 2012.10.30
  • Published : 2012.10.31


In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.


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