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Study on the Optimization of Eel Dipping Sauce added with Bokbunja(Rub corearus Miquel) Vinegar  

Moon, Won-Sik (Dept. of Culinary & Food Service Management, Sejong University)
Yoo, Seung-Seok (Dept. of Culinary & Food Service Management, Sejong University)
Publication Information
Culinary science and hospitality research / v.22, no.2, 2016 , pp. 66-77 More about this Journal
Abstract
This study aimed to develop eel dipping sauce adding bokbunja(Rub coreanus Miquel) vinegar and investigated the physicochemical and quality properties of eel dipping sauce for optimization. To accomplish the objective, eel dipping sauce was created by adding bokbunja vinegar. The findings are as follows. Among the composition, moisture and crude fiber content increased as more bokbunja vinegar was added. As for crude protein and crude ash, however, their content decreased as more bokbunja vinegar was added. In terms of crude fat, there was no difference between the control group and addition group. As for pH, the content decreased as more bokbunja vinegar was added. Also. the following properties declined as more bokbunja vinegar was added: titratable acidity; sugar content; salinity; viscosity. In terms of chromaticity, however, the brightness(L), redness(a), and yellowness(b) all increased. The overall acceptability was as follows: 0% < 5% < 10% < 20% < 15% Therefore, the proper content of bokbunja vinegar to add in eel dipping sauce is approximately 15~20%.
Keywords
eel; bokbunja(Rub coreanus Miquel) vinegar; dipping sauce; preference;
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Times Cited By KSCI : 13  (Citation Analysis)
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