Development of Bulgogi Sauce Added with Concentrated Curcuma longa L.

박성원,; Byun, Gwang In

doi:10.20878/cshr.2014.20.1.012012012

culinarysciencehospitalityresearch

2014

DOI: 10.20878/cshr.2014.20.1.012012012

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Development of Bulgogi Sauce Added with Concentrated Curcuma longa L.

박성원 박성원¹,

Gwang In Byun²

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Cited by 3 publications

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Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice

Ahn¹,

Park²,

Lee³

2016

Korean Journal of Food Preservation

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The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at 10℃. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at 10℃. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.

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Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice

Ahn¹,

Park²,

Lee³

2016

Korean Journal of Food Preservation

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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

young¹,

이승주²

2017

culinarysciencehospitalityresearch

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Determination of the Pantothenic Acid and Pyridoxine Contents in Seasoning Products

Shin,

Choung

2023

JKFN

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Development of Bulgogi Sauce Added with Concentrated Curcuma longa L.

Cited by 3 publications

References 0 publications

Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice

Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice

Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

Determination of the Pantothenic Acid and Pyridoxine Contents in Seasoning Products

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