This study aimed to analyze the quality properties of Bulgogi sauce added with crust derived from the dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein contents, fat contents. On the contrary, the water contents of the Bulgogi sauce were shown to decrease tendency with an increasing amount of the crust. The pH of the Bulgogi sauce samples was increased tendency with an increasing amount of the crust. The lightness, redness, and yellowness of Bulgogi sauce were decreased tendency with increasing crust contents. The present results showed that the crust was not disrupted to the physicochemical properties of Bulgogi sauce. In the case of the sensory evaluation, the flavor, texture, and overall acceptability of the Bulgogi with 9% crust in Bulgogi sauce were significantly higher than those of the control (p<0.05). Therefore, the crust is a suitable flavor enhancer for Bulgogi sauce and a 9% addition rate is superb for quality properties.
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