복분자 데리야끼 소스를 이용한 장어구이의 한국인과 일본인 소비자 기호도

Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese

  • 성기협 (대림대학교 호텔조리과)
  • Sung, Ki-Hyub (Dept. of Hotel Culinary Art, Daelim University College)
  • 투고 : 2014.09.29
  • 심사 : 2015.04.20
  • 발행 : 2015.04.30


This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.



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