Browse > Article
http://dx.doi.org/10.11002/kjfp.2016.23.4.516

Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice  

Ahn, Yoo-Bok (Department of Food Science & Technology, Catholic University of Daegu)
Park, La-Young (Department of Food Science & Technology, Catholic University of Daegu)
Lee, Shin-Ho (Department of Food Science & Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.23, no.4, 2016 , pp. 516-521 More about this Journal
Abstract
The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at $10^{\circ}C$. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at $10^{\circ}C$. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.
Keywords
seasoned pork; Oenothera biennis; quality characteristics; seasoning sauce;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200   DOI
2 Buege JA, Aust SD (1978) Microsomal lipid peroxidation. Methods Enzymol, 52, 302-310
3 Kim HS (2007) A study on the effect of Rubus coreanus Miquel on the taste of Demi-glace based sauce. MS Thesis, Woosong University, Korea, p 19-45
4 Park SW, Byun GI (2014) Development of Bulgogi sauce added with concentrated Curcuma longa L.. Korean J Culinary Res, 20, 143-158
5 Kim IS (2007) A study on the consumers' use of processed food of Prunus mume and development of processed food. MS Thesis, Yeungnam University, Korea, p 59-73
6 Sung NJ (2000) Formation of cholesterol oxidation products in foods. Food Industry and Nutrition, 5, 10-20
7 Kum JS, Han O (1997) Changes in physicochemical properties of Kochujang and Doenjang prepared with extrudated wheat flour during fermentation. J Korean Soc Food Sci Nutr, 26, 601-605
8 Park SY, Chin KB (2007) Evaluation of antioxidant activity in pork patties containing Bokbunja (Rubus coreanus) extract. Korean J Food Sci Ani Resour, 27, 432-439   DOI
9 Lim KR, Kim KY, Choi SK, Kim YS, Lee KH (2010) Characteristics of brown sauce made with various amount of Chungkukjang powder. J East Asian Soc Dietary Life, 20, 263-271
10 Choi SK, Choi HS, Lee JS (2001) The characteristics of brown stock prepared by high pressure cooking. J East Asian Soc Dietary Life, 11, 281-288
11 Korean Food & Drug Administration (2002) Food code. Munyoungsa, Seoul, Korea, p 212-213
12 Oh DH (1986) Studies on the quality of cured meat in the processing. Ph D Thesis, Chonbuk National University, Korea, p 34-38
13 Minussi RC, Rossi M, Bologna L, Cordi L, Rotilio D, Pastore GM, Duran N (2003) Phenolic compounds and total antioxidant potential of commercial wines. Food Chem, 82, 409-416   DOI
14 Montesinos-Herrero C, del Rio MA, Pastor C, Brunetti O, Palou L (2009) Evaluation of brief potassium sorbate dips to control postharvest Penicillium decay on major citrus species and cultivars. Postharvest Biol Technol, 52, 117-125   DOI
15 Cassen RG (1995) Use of sodium nitrite in cured meats today. Food Technol, 49, 72-80
16 Shahidi F, Janita PK, Wanasundara PD (1992) Phenolic antioxidants. Crit Rev Food Sci Nutr, 32, 67-103   DOI
17 Lee SH, Park ML, Lee SH, Kim HR, Choi SK, Choi SH (2010) Quality characteristics of Bulgogi seasoning sauce prepared with Angelica gigas Nakai extract and salted liquid of Prunus mume. Korean J Culinary Res 16, 247-263
18 Lee SH, Jeong EJ, Jung TS, Park LY (2009) Antioxidant activities of seasoning sauces prepared with Geranium thunbergii sieb. et Zucc. and Crataegi fructus and the quality changes of seasoned pork during storage. Korean J Food Sci Technol, 41, 57-63
19 Cho JL, Lee SC, Kim JM (2011) Quality characteristics of Bulgogi marinade prepared with mulberry. J Korean Soc Food Sci Nur, 40, 1589-1596   DOI
20 Nam JS, Choi Sk, Kim DS (2010) Quality and sensory characteristics of Bulgogi sauce with various amount of Omija extract juice. Korean J Culinary Res, 16, 247-259
21 AOAC (1995) Official Methods of Analysis. 16th ed, Association of Official Analytical Chemists, Washington DC, USA, p 69-74
22 Taniguchi S, Imayoshi Y, Yabu-uchi R, Ito H, Hatano T, Yoshida T (2002) A macrocylic ellagitannin trimer, oenotherin $T_1$, from Oenothera species. Phytochemistry, 59, 191-195   DOI
23 Ahn YB, Kang KM, Kim JH, Park LY, Lee SH (2015) Quality characteristics of Oenothera biennis juice fermented at different temperatures and sugar concentrations. J Korean Soc Food Sci Nutr, 44, 746-751   DOI
24 Kim IS, Jin SK, Kang SN, Hur IC, Choi SY (2009) Effect of olive-oil prepared tomato powder (OPTP) and refining lycopene on the physicochemical and sensory characteristics of seasoned raw pork during storage. Korean J Food Sci Ani Resour, 29, 334-339   DOI