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http://dx.doi.org/10.3746/jkfn.2008.37.4.505

Optimum Formulation of Kochujang Seasoning Sauce with the Addition of Fruit and Vegetable Extract for Pork Bulgogi  

Oh, Hyun-Ju (Dept. of Food and Nutrition, Changwon National University)
Kim, Chang-Soon (Dept. of Food and Nutrition, Changwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.4, 2008 , pp. 505-511 More about this Journal
Abstract
This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.
Keywords
pork Bulgogi; seasoning sauce; Kochujang; fruit and vegetable extract; antioxidative effects; mixture experimental design;
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