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KMID : 1134820110400111589
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 11 p.1589 ~ p.1596
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Quality Characteristics of Bulgogi Marinade Prepared with Mulberry
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Cho Jong-Lak
Lee Seung-Cheol
Kim Jeong-Mok
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Abstract
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Mulberry was added to bulgogi marinade sauce at concentrations of 5, 10, 15, and 20%. Moisture content, crude ash, crude protein, and crude fat in the control group were 62.2～62.6%, 3.5～3.6%, 2.2～2.4%, and 1.5～1.6%, respectively. The moisture contents significantly increased with mulberry content. Crude ash, protein, and fat contents relatively decreased as the amount of mulberry in the sample increased. DPPH radical scavenging activity of fresh mulberry was also measured. Fresh mulberry showed higher antioxidant activity in the marinade, and it increased with the mulberry content. Color L, a, and b values of the marinade containing 5% mulberry were 25.41, 3.1, and 4.3, respectively, and all values significantly decreased as the amount of mulberry in the marinade increased. Sensory evaluation of bulgogi marinade was performed by trained panelists. Bulgogi marinade prepared with 15% mulberry content showed a significantly higher score in the sensory evaluation.
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KEYWORD
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bulgogi marinade, kochujang bulgogi, mulberry, bulgogi sauce
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