Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Bulgogi Marinade Prepared with Mulberry

오디를 첨가한 불고기양념의 품질 특성

  • Cho, Jong-Lak (Dept. of Food Science & Technology, Mokpo National University) ;
  • Lee, Seung-Cheol (Dept. of Food Science & Biotechnology, Kyungnam University) ;
  • Kim, Jeong-Mok (Dept. of Food Science & Technology, Mokpo National University)
  • Received : 2011.06.07
  • Accepted : 2011.10.11
  • Published : 2011.11.30
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Abstract

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.

소비자들의 건강과 기호를 고려하면서도 생리활성 기능을 지닌 기능성 소재인 오디를 5, 10, 15, 20% 첨가하여 고추장 불고기양념을 제조한 후 일반성분, pH, 당도, 색도, 항산화력을 분석하고 관능평가를 실시하였다. 일반성분에서는 수분함량은 대조구에서 62%로 가장 낮게 나타났고, 오디의 첨가량이 증가할수록 유의적으로 증가하는 것으로 나타났다. 조단백질, 조지방, 조회분은 첨가량이 증가할수록 감소하는 것으로 나타났다. pH는 첨가량에 따라 다소 감소하였으나 모든 시료간의 유의적인 차이는 보이지 않았고, 당도와 색도는 오디의 첨가량이 증가할수록 유의적으로 낮아지는 것으로 나타났다. 항산화력을 측정하기 위하여 총 페놀성 화합물 함량과 자유라디칼 소거활성, 환원력을 측정한 결과 첨가량에 따라 유의적인 증가는 나타나지는 않았지만, 첨가량이 증가할수록 총 페놀성 화합물의 함량과 자유라디칼 소거활성이 증가하였고, 환원력은 10% 첨가구에서 가장 높게 나타났다. 또한, 관능평가에서 오디 15% 첨가구에서 가장 높은 선호도를 보임으로써 오디를 첨가한 고추장 불고기양념의 배합비로 가장 적합한 것으로 나타났다. 따라서 생리활성 기능을 지닌 오디를 고추장 불고기양념에 활용함으로써 제품의 품질을 향상하고 오디의 활용도를 높이는데도 도움이 되리라 여겨진다.

Keywords

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