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KMID : 0380620220540050498
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 5 p.498 ~ p.504
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Quality properties of black Korean goat Bulgogi with various levels of Lactobacillus acidophilus
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Choi Da-Mi
Kang Kyu-Min
Kim Hack-Youn
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Abstract
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This study identified the quality properties of black Korean goat Bulgogi with Lactobacillus acidophilus (control, additive-free; L1, 10.1 log CFU/g; L2, 10.2 log CFU/g; L3, 10.3 log CFU/g). The manufactured black Korean goat Bulgogi was investigated by measuring the viable cell count of L. acidophilus, pH, color, water holding capacity (WHC), shear force, myofibrillar protein contents, and sensory evaluation. The WHC of the L2 sample was significantly higher than that of the control and L3 samples (p<0.05). The shear force of Bulgogi decreased significantly with increasing L. acidophilus cell density (p<0.05). The myofibrillar protein content of Bulgogi increased with increasing L. acidophilus cell density. In the sensory evaluation of Bulgogi, the L2 sample showed significantly higher tenderness, juiciness, and overall increased acceptability scores than those in the control and other samples (p<0.05). However, the L3 sample showed defects in WHC and sensory evaluation. Therefore, the most suitable cell density of L. acidophilus for manufacturing black Korean goat Bulgogi was found to be 10.2 log CFU/g.
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KEYWORD
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black goat, Lactobacillus acidophilus, Bulgogi, quality properties
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