Study on the Optimization of Eel Dipping Sauce added with Bokbunja(Rub corearus Miquel) Vinegar

복분자 식초를 이용한 장어딥핑소스의 제조의 최적화 연구

  • Moon, Won-Sik (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary & Food Service Management, Sejong University)
  • 문원식 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2015.11.26
  • Accepted : 2016.02.10
  • Published : 2016.02.29


This study aimed to develop eel dipping sauce adding bokbunja(Rub coreanus Miquel) vinegar and investigated the physicochemical and quality properties of eel dipping sauce for optimization. To accomplish the objective, eel dipping sauce was created by adding bokbunja vinegar. The findings are as follows. Among the composition, moisture and crude fiber content increased as more bokbunja vinegar was added. As for crude protein and crude ash, however, their content decreased as more bokbunja vinegar was added. In terms of crude fat, there was no difference between the control group and addition group. As for pH, the content decreased as more bokbunja vinegar was added. Also. the following properties declined as more bokbunja vinegar was added: titratable acidity; sugar content; salinity; viscosity. In terms of chromaticity, however, the brightness(L), redness(a), and yellowness(b) all increased. The overall acceptability was as follows: 0% < 5% < 10% < 20% < 15% Therefore, the proper content of bokbunja vinegar to add in eel dipping sauce is approximately 15~20%.


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