• Title/Summary/Keyword: eel teriyaki sauce

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Functional Composition and Antioxidant Activity of Eel Teriyaki Sauce with Bokbunja (Rubus coreanus Miquel) (복분자 첨가 장어 데리야끼 소스의 기능성 성분 및 항산화 활성)

  • Sung, Ki-Hyub;Chung, Chang-Ho
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.2
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    • pp.287-299
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    • 2015
  • Antioxidant activity of factory eel teriyaki sauce with bokbunja was investigated by functional analysis. Sugar content analysis of eel teriyaki sauce-free with bokbunja showed fructose and glucose but not maltose. Anthocyanin content of eel teriyaki sauce with bokbunja juice concentrate was 40%. DPPH radical scavenging activity and total polyphenol content of bokbunja added eel teriyaki sauce increased with increasing amount of bokbunja and were 80% higher than control sample. Total polyphenol content and DPPH radical scavenging activity were closely related to electron donating ability. The preferred concentrations of eel teriyaki sauce for commercial production were 60% for bokbunja, 40% for bokbunja concentrate, 20% for bokbunja powder eel.

Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese (복분자 데리야끼 소스를 이용한 장어구이의 한국인과 일본인 소비자 기호도)

  • Sung, Ki-Hyub
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.2
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    • pp.203-212
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    • 2015
  • 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.

Quality Evaluation of Teriyaki Sauce Processed with Shrimp Remnants and Its Physicochemical Properties (새우 부산물을 첨가한 데리야끼 소스의 제조 및 품질 평가)

  • Cho, Eun-Hye;Kim, Kyung-Moe;Lee, Yang-Bong
    • Culinary science and hospitality research
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    • v.17 no.1
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    • pp.184-196
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    • 2011
  • This study aims to offer basic data in order to develop sauces which can satisfy customers who seek special and unique tastes by using extracts from teriyaki sauce made from shrimp remnants. Compared with traditional Eel bone Teriyaki sauce, shrimp remnant teriyaki sauce was better. In the comparison between teriyaki sauces with different amounts of soy sauce, the one made from Korean M soy sauce bas sweeter taste and stronger fish flavor than the one made from Japanese G soy sauce while the latter has saltier and more bitter tastes. However, the former was more preferred on the whole.

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