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http://dx.doi.org/10.17495/easdl.2015.4.25.2.203

Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese  

Sung, Ki-Hyub (Dept. of Hotel Culinary Art, Daelim University College)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.2, 2015 , pp. 203-212 More about this Journal
Abstract
This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.
Keywords
Bokbunja; teriyaki sauce; broiled eel; consumer preference test;
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Times Cited By KSCI : 7  (Citation Analysis)
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