Cargando…
Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Incr...
Autores principales: | , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7971103/ https://www.ncbi.nlm.nih.gov/pubmed/33796857 http://dx.doi.org/10.5851/kosfa.2020.e95 |
_version_ | 1783666553447776256 |
---|---|
author | Park, Sin-Young Kim, Hack-Youn |
author_facet | Park, Sin-Young Kim, Hack-Youn |
author_sort | Park, Sin-Young |
collection | PubMed |
description | This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%–12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%–12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality. |
format | Online Article Text |
id | pubmed-7971103 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-79711032021-03-31 Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin Park, Sin-Young Kim, Hack-Youn Food Sci Anim Resour Article This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%–12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%–12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality. Korean Society for Food Science of Animal Resources 2021-03 2021-03-01 /pmc/articles/PMC7971103/ /pubmed/33796857 http://dx.doi.org/10.5851/kosfa.2020.e95 Text en © Korean Society for Food Science of Animal Resources https://creativecommons.org/licenses/by-nc/3.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Park, Sin-Young Kim, Hack-Youn Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin |
title | Quality Properties of Bulgogi Sauce with Crust
Derived from Dry-Aged Beef Loin |
title_full | Quality Properties of Bulgogi Sauce with Crust
Derived from Dry-Aged Beef Loin |
title_fullStr | Quality Properties of Bulgogi Sauce with Crust
Derived from Dry-Aged Beef Loin |
title_full_unstemmed | Quality Properties of Bulgogi Sauce with Crust
Derived from Dry-Aged Beef Loin |
title_short | Quality Properties of Bulgogi Sauce with Crust
Derived from Dry-Aged Beef Loin |
title_sort | quality properties of bulgogi sauce with crust
derived from dry-aged beef loin |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7971103/ https://www.ncbi.nlm.nih.gov/pubmed/33796857 http://dx.doi.org/10.5851/kosfa.2020.e95 |
work_keys_str_mv | AT parksinyoung qualitypropertiesofbulgogisaucewithcrustderivedfromdryagedbeefloin AT kimhackyoun qualitypropertiesofbulgogisaucewithcrustderivedfromdryagedbeefloin |