The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Sauce for Meat prepared with Mulberry Leaf Powder and Mulberry Fruit Powder

뽕잎과 오디분말을 이용한 육류용 소스 제조 및 품질평가

  • Kim, Ae-Jung (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Lee, Jung-Ae (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kim, Min-Ju (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kang, Mi-Sook (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Kim, Hyun-Bok (National Academy of Agricultural Science, RDA) ;
  • Lim, Jung-Dae (Dept. of Herbal Medicine Resource, Kangwon National University)
  • 김애정 (경기대학교 대체의학대학원) ;
  • 이정애 (경기대학교 대체의학대학원) ;
  • 김민주 (경기대학교 대체의학대학원) ;
  • 강미숙 (경기대학교 대체의학대학원) ;
  • 김현복 (국립농업과학원) ;
  • 임정대 (강원대학교 생약자원개발학과)
  • Received : 2016.07.11
  • Accepted : 2016.08.17
  • Published : 2016.08.31
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Abstract

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-${\alpha}$ production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

Keywords

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