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초록·키워드 목차

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated, Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder, The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter’s color results, lightness Land redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder. #Eel #sauce #bokbunja #sensory evaluation

Abstract
서론
실험 재료 및 방법
결과 및 고찰
요약 및 결론
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