복분자 분말 첨가 장어 소스의 이화학적 성분 및 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 22; no. 5; pp. 634 - 641
• Main Authors: 성기협(Ki-Kyub Sung), 정장호(Chang-Ho Chung)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2012
• Subjects: 생활과학; sauce; sensory evaluation; Eel; bokbunja
• ISSN: 1225-6781; 2288-8802

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.