• Culinary science and hospitality research
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• v.16 no.5
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• pp.247-263
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• 2010

This study was conducted to examine the physicochemical and sensory characteristics of Bulgogi seasoning sauce added with Angelica gigas Nakai extract and salted liquid of Prunus mume. Increasing the amount of salted liquid of Prunus mume in the Bulgogi sauce added with Angelica gigas Nakai extract made its pH and brix decreased. And the lightness(L) value of the samples ranged from 22.50 to 23.43, and the redness(a) and yellowness(b) increased. For the textural characteristics of Bulgogi meat, the addition of salted liquid of Prunus mume decreased its hardness. In the sensory evaluation, Bulgogi added with 10% of salted liquid of Prunus mume made excellent scores in texture, taste and overall preference. Therefore, this results suggest that 10% of salted liquid of Prunus mume and Angelica gigas Nakai extract should be applied to Bulgogi sauce in order to satisfy its preference and functionality. For the changes of total viable cells of Bulgogi seasoning sauce by the storage period, increased amount of salted liquid of Prunus mume showed their number lower than that of the control.