• Food Science of Animal Resources
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• v.25 no.4
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• pp.397-402
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• 2005

This study was carried out to evaluate the physical characteristics of seasoned pork using low fat loin portion. The samples, pork loins were cut by the shape of cube $(5\times15\times5cm)$ and seasoned pork with Korean traditional sauces such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were aging at $1\pm1^{\circ}C$ for 28 days. pH of seasoned pork with soybean sauce and red pepper sauce were higher compared to seasoned pork with soy sauce at 1 day of aging and pH of all treatments were not much changed during aging periods. Shear force was decreased in seasoned pore with soybean sauce and red pepper sauce, however seasoned pork with soy sauce was increased during aging periods. Water holding capacity (WHC) was decreased in seasoned pork with soy sauce and red pepper sauce, but seasoned pork with soybean sauce was maintained during aging periods. Cooking loss of seasoned pork with soy sauce was higher than other treatment. Myofibrillar fragmentation index (MFI) or all treatment was increased during in Periods (T3>T2>T1). Tenderness or seasoned pork could be improved by the soybean sauce and red pepper sauce. Both soybean and red pepper sauce were decreased shear lone and increased MFI and WHC of seasoned pork Tenderness of seasoned pork were improved by the soybean sauce and red pepper sauce.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.772-779
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• 2008

The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• Food Science of Animal Resources
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• v.26 no.1
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• pp.85-91
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• 2006

This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube ($5{\times}15{\times}5\;cm$) and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased in periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork, Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.857-866
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• 2005

This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.880-889
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• 2021

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X₁] and the soaking time [X₂]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y₁), amino-N content (Y₂), and overall acceptance (Y₃). The coefficient of determination (R²) between X₁-X₂ and Y₁-Y₃ were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.579-588
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• 2012

This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.507-511
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• 1994

Traditional and commercial soy sauces used for seasoning soups and cooked mungbean sprouts were evaluated for consumer preference. Table salt was included in sensory tests, because the consumer commonly used it for seasoning soups. Triangle tests with 30 trained panelists were used to evaluate differences between two soy sauces, and 9 point hedonic scale tests with 100 consumer panelists to evaluate the consumer preference. Taste of sea mustard, Chinese radish and dried pollack soups seasoned with the traditional soy sauce, commercial soy sauce for soup and table salt was significantly different. The consumer panel indicated that the commercial soy sauce for soup was most preferred and the traditional soy sauce least preferred. Taste of cooked mungbean sprouts seasoned with two sauces, prepared with either traditional or commercial soy sauces, was significantly different from each other, but the consumer panel could not detect the difference in preference.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.851-860
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• 2020

Shrimp in seasoned soy sauce (S-SS) is a popular seafood product in Korea, but it could be potentially hazardous; thus, this study was conducted to investigate its safety. Commercial S-SS were collected and analyzed for pH, volatile basic nitrogen (VBN), hygenic indicator microorganisms (viable cell count, coliforms, and Escherichia coli), food poisoning bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, and Listeria monocytogenes), preservatives (dehydroacetic acid, sorbic acid, benzoic acid, and its salt, parahydroxybenzoate), tar colorants, and sensory properties. Domestic and foreign standards were also investigated for S-SS. Commercial S-SS ranged from to 6.2-7.3 for pH, 13.7-39.1 mg/100 g for VBN, and 4.6-6.9 log CFU/g for viable cells. The coliforms and E. coli of commercial S-SS were from ND to 3.4 log CFU/g and negative, respectively. Food poisoning bacteria, preservatives, and tar colorants were not detected in commercial S-SS. Only the coliform count and presence of E. coli in commercial S-SS exceeded the set standards of vietnam, while all items were within domestic and foreign standards.