Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

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
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. 국립수산과학원 (2010) 한국수산물성분표. p 56.
  2. 김우정, 구경형 (2001) 식품관능검사법. 효일출판사, 서울. pp 33-49, 109-119.
  3. 농림수산식품부 (2010) 농림수산식품통계연보. p 343.
  4. 농촌진흥청 (2003) 복분자 및 머루를 이용한 과실주 개발. p 1.
  5. 배종진 (2007) 건강을 지키는 22가지 토종약초. H & Book, Seoul. p 12.
  6. 조선일보 (2007) "소스를 바꿨더니 손님이 줄선다. 외식창업 '소스전쟁'" 11월 18일.
  7. 최수근(2004) 소스의이론과 실체. 형설출판사, 서울. pp 21-60.
  8. 한국농어민신문 (2006) 복분자 가공식품 봇물. 한국농어민신문사 5월 31일 제1855호, 서울.
  9. 한국식품영양과학회 (2000) 식품영양실험핸드북. 효일출판사, 서울. pp 293-297.
  10. Alcohol Beverage News (2001) Korea Alcohol Liquor Industry Association 11: 3-5.
  11. AOAC (1999) Official methods of analysis. 14th ed. Association of Official Analytical Chemists, Washington DC. p 31.
  12. Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK (2006) Quality characteristics of sulgidduk added with Rubus coreanus Miquel during storage. J East Asian Soc Dietary Life 16: 458-467.
  13. Cho Y, Choi MY (2009) Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Soc Food Cookery Sci 25: 134-142.
  14. Cousminer JJ (1996) Savory fruit-based salsas. Food Technol 50: 70.
  15. Heo J (1994) (translator: Donguihak Research Institute) Donguibogam 1-5. Yeogang Publishing Co. Seoul, Korea. pp 62, 296, 334, 617, 984, 1085, 2679.
  16. Jeong CH, Choi SG, Heo HJ (2008) Analysis of nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry. J Korean Soc Food Scie Nutr 37: 1375-1381. https://doi.org/10.3746/jkfn.2008.37.11.1375
  17. Jeong JS, Sin MK (1996) Encyclopedia of oriental medical. Young Rim Publishing Co. Ltd, Seoul. p 461.
  18. Jung SJ, Kim NA, Jang MS (2008) Formulation optimization of salad dressing added with Bokbunja (Rubus coreanus Miquel) juice. J Korean Soc Food Sci Nutr 37: 497-504. https://doi.org/10.3746/jkfn.2008.37.4.497
  19. Kim HD, Lee YJ, Han JS (2002) A study of western food experience and influence of sauce on food quality. J East Asian Soc Dietary Life 12: 307-317.
  20. Kim YS, Jang MS (2003) The study of acceptance and characteristics of beef consomme by boiling time. Korean J Soc Food Cookery Sci 19: 271-279.
  21. Kim YS, Moon SW, Jang MS (2004) The study of chicken on quality characteristics by boiling time. J East Asian Soc Dietary Life 14: 387-396.
  22. Kwon KS, Kim YS, Song GS, Hong SP (2004) Quality characteristics of bread with rubi fructus (Rubus coreanus Miquel) juice. Korean J Food & Nutr 17: 272-277.
  23. Oh HS, Park UB (2003) Studies on the making of teriyaki sauce using Korean soy sauce. The Korean Journal of Culinary Research 9: 102-113.
  24. Oh SW, Lee TC, Hong HD (2002) Effects on the shelf-life of tofu with ethanol extracts of Rubus coreanus Miquel, Therminalia chebula Retz and Rhus javanica. Korean J Food Sci Technol 34: 746-749.
  25. Park HN, Kang OK, Moon WS (2006) Ingredient preservation in the practical manufacture of teriyaki sauce. Korean J Soc Food Cookery Sci 22: 111-121.
  26. Park KT, Kim MY, Chun SS (2009) Quality characteristics of Korean wheat wet noodles with pomegranate cortex powder. Korean J Soc Food Cookery Sci 15: 128-136.
  27. Park ML, Byun GI, Choi SK (2007) Quality characteristics of pine mushroom teriyaki pickle prepared by teriyaki seasoning. J East Asian Soc Dietary Life 17: 72-80.
  28. Park WB (2001) Studies on the flavor of chicken teriyaki sauce with different soy sauce. MS Thesis Kyunghee University, Seoul. p 13.
  29. Park YS, Jang HG (2003) Lactic acid fermentation and biological activities of Rubus coreanus. J Korean Soc Agric Chem Biotechnol 46: 367-375.
  30. SAS (1988) SAS user's guide statistics. Version 6.03, SAS Institute, Cary. NC.
  31. Seo KM, Kim JH (2007) A research of purchasing behavior on sauce product & the credibility of mess media advertisement- the residential women consumer in Busan. The Korean Journal of Culinary Research 13: 98-98.
  32. Shin SR, Shin GM (2008) Quality characteristics of white pan bread by pomegranate with pomegranate powder. Korean J Food & Nutr 21: 492-498.
  33. Sung KH, Ko SH (2010) A study development of teriyaki sauce with added pomegranate concentrate. J East Asian Soc Dietary Life 20: 439-444.
  34. Thorner Manning (1983) Quality control in food service. Chapman & Hall Co., New York. pp 157-159.
  35. Yu OK, Kim MA, Rho JO, Sohn HS, Cha YS (2007) Quality characteristics and the optimization recipes of chocolate added with bokbunja (Rubus coreanus Miquel). J Koean Soc Food Sci Nutr 36: 1193-1197. https://doi.org/10.3746/jkfn.2007.36.9.1193