Effects Quality Characteristics and Development of Global Sauce using Traditional Gochujang

조경현,; Kang, Soon Ah

doi:10.5762/kais.2015.16.11.8089

Cited by 6 publications

(2 citation statements)

References 7 publications

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“…The swelling yield is a factor that highly affects the yield of liquid or semi-solid products [39], and it would be ideal to prepare food at a high pH corresponding to high swelling yield. The Holstein crust showed excellent swelling yield under pH 3 and 4; thus, it can be effectively applied to the sauce and vinegar product groups [40,41]. Conversely, the Hanwoo crust showed a high swelling yield under pH 7 (neutral); thus, it can be suitably applied to sauces and processed meat products [42].…”

Section: Water Absorption Fat Absorption Emulsifying Capacity and mentioning

confidence: 99%

Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin

Lee

Kim

2020

J Anim Sci Technol

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This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capacity, and swelling yield. The protein and ash contents in the Holstein crust were significantly higher than those in the Hanwoo crust (p < 0.0001). The fat content in the Hanwoo crust was significantly higher than that in the Holstein crust (p < 0.01). The salinity, lightness, and yellowness of the Hanwoo crust were significantly lower than those of the Holstein crust (p < 0.001). Furthermore, the pH value and emulsifying capacity of the Hanwoo crust were significantly higher than those of the Holstein crust (p < 0.001). The fat absorption of the Holstein crust was significantly higher than that of the Hanwoo crust (p < 0.001). The swelling yield of the Holstein crust was significantly higher than that of the Hanwoo crust at pH 3 and 4 (p < 0.001), whereas the swelling yield of the Hanwoo crust was significantly higher than that of the Holstein crust at pH 7 (p < 0.001). Principal component analysis of dry-aged Hanwoo, Holstein, and non-aged Holstein showed different flavor patterns for each sample. Finally, the results showed that the crusts derived from dry-aged Hanwoo and Holstein loins were suitable flavor enhancers.

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Section: Water Absorption Fat Absorption Emulsifying Capacity and mentioning

confidence: 99%

Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin

Lee

Kim

2020

J Anim Sci Technol

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“…Similarly, the consumption of Western-style sauces is also gradually increasing. In Korea, oyster sauce, sweet chill sauce, mustard sauce, and pork cutlet sauce are some of the common sauce products (Cho & Kang 2015; Hwang et al 2015; Lee et al 2018;Park et al 2012). The commercial sauces found in the Korean market can be categorized into different groups, such as table sauce, cooking sauce, sauce for Korean foods, and sauce for non-Korean foods (Kang et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Physicochemical Properties and Antioxidant Potential of Four Commercial Sauces

Ahn¹,

Kim²

2021

ijSciences

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The sauce is a type of seasoning prepared in a liquid, semiliquid, or creamy form that blends various raw materials and makes it well suited to food, but the color, flavor, and texture vary depending on the composition of the ingredients. Due to the increasing eating out habit, consumption of Western-style diet has become more common in Korea. The objective of this study was to analyze the physicochemical and antioxidant potential of four commercial sauces. The pH value of oyster sauce (OSS) was significantly higher than the other three sauces, sweet chilli sauce (SCS), honey mustard sauce (HMS), and pork cutlet sauce (PCS). The soluble solid content was significantly highest in SCS and lowest in OSS. The lightness, redness, and yellowness values were in the order of SCS>HMS>PCS>OSS. The DPPH and superoxide anion scavenging potential were highest in SCS and HMS, respectively. However, the total flavonoid and polyphenol contents were significantly highest in PCS. The APX was significantly high in HMS followed by OSS. The other enzyme activities SOD, CAT, and PPO were significantly highest in OSS. Two sauces SCS and PCS had intermediate antioxidant enzymatic activities. Commercial sauces may vary in the physicochemical and antioxidant potential that could be considered while selecting them for consumption.

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Influences of serving temperatures on human perceived spiciness intensity of commercial spicy sauces

Chon,

Shin,

Kim

2024

Journal of Food Science

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The objective of this study was to examine the effects of serving temperatures on the perceived spiciness intensities of commercial spicy sauces, which vary in capsaicinoid content. A total of 9 types of commercially available spicy sauces were used and capsaicinoid content was analyzed using liquid chromatography–mass spectrometry. To assess spiciness intensity, a highly trained panel (n = 6) rated the spiciness intensities at 4, 25, and 60°C. The spiciness intensity was assessed on a 15‐point scale using the spectral method. Panelists were instructed to assess the spiciness intensities from the moment the sauce was in the mouth until 50 s after expectoration, hence, allowing evaluations of intensities both in‐mouth and at Tmax. This allowed us to evaluate both the time and intensity of Tmax, the time when the spiciness in the mouth is most intense. The range of total capsaicinoids analyzed in this study spanned from 0.06 to 25.70 µg/mL. Serving temperature was found to have minimal impact on spiciness intensity (p > 0.05), and the liquid type sauces elicited higher spiciness intensities than the paste type sauces. Regardless of serving temperature, spiciness intensities measured at Tmax consistently exceeded those measured in‐mouth. These findings suggest considerations for formulation and presentation temperature when developing sauce products.Practical ApplicationThis study found no significant differences in spiciness intensity at the three tested temperatures (4, 25, and 60°C). However, the peak intensity of spiciness was observed approximately 20 s after expectoration, not immediately upon intake. These findings may contribute significantly to our understanding of the mechanisms of spicy perception and the interactions between spicy taste and the nervous system, gustatory system, and other senses.

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Effects Quality Characteristics and Development of Global Sauce using Traditional Gochujang

Cited by 6 publications

References 7 publications

Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin

Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin

Comparison of Physicochemical Properties and Antioxidant Potential of Four Commercial Sauces

Influences of serving temperatures on human perceived spiciness intensity of commercial spicy sauces

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