Bulgogi in Korea is typically known for beef bulgogi by adding various spices to soy sauce. Soy sauce used in bulgogi goes well with not only beef but also other meat and is a highly preferred sauce at home and abroad. Relatively high amount of sugar is used in the sauce for the sweetness and tenderness of bulgogi. According to the trend of health-conscious food culture, the study was conducted by replacing sugar in bulgogi sauce with two fruits and applying it to pork. Pork is known to be relatively cheaper than beef and superior in nutrition. This study produces five types of soy sauce (sugar, pineapple juice, apple juice, pineapple juice+sugar, apple juice+sugar) pork bulgogi and conducts a chemical experiments and sensory evaluation to present the following results and implications.
1. Pork has a high moisture content in the meat itself, and the rate of moisture decrease was observed highly when heated with sauce.
2. In the two experimental groups containing pineapples, Leucine, Lysine, Phenylalanine, Methionine, and Tryptophan were highly measured. Glutamine, Alanine, and Aspartic acid were measured high in two experimental groups containing apples. Asparagine acid and tyrosine were the lowest in the control group which is contained sugar only.
3. In the free sugar analysis, sugar was measured the highest in the control group containing only sugar, and glucose and fructose were high in the experimental group containing apples.
4. Flavor was found to have a high content of ethanol among alcohol in all experimental groups to which fruit was added, and it seems that pork and fruit had an effect as they matured. In Aldehyde, benzene acetaldehyde was high in two experimental groups control and apples, which is similar to the sensory evaluation of soy sauce pork bulgogi, and it is evaluated that the flavor component of benzene acetaldehyde also affected the taste and consumer preference test.
5. Protease was not detected in sugar and apples, but protease was detected in samples containing pineapples. Based on this experiment, glucose, fructose, and sugar, which are free sugars of apples, also appear to have an effect on the tenderness of meat.
6. In the sensory evaluation of the general public, experimental group containing sugar and fruits do not appear to have a significant effect on the color of soy sauce pork bulgogi. In all experimental groups containing pineapple, chewing, softness, appearance, and overall preference were poor, and in the experimental group containing control and apples, they were similar, which was same as previous report. In the two experimental groups to which apples were added, the overall preference was significantly high compared to other samples.
According to the sensory evaluation, the overall preference for soy sauce for pork bulgogi with apples was high among the five types of bulgogi. Compared to the excessive softening of proteases in pineapples, protein decomposition by apples is considered to be a good evaluation with high amount of Benzene acetaldehyde in sensory evaluation. Experiments such as amino acid content, flavor, tenderness and overall preference show that apples can replace sugar in soy sauce pork bulgogi, It is hoped that this will contribute to the development of the restaurant business pursuing well-being and the development of Korean food.
Based on this study, it is judged that it is worth conducting research in various fields using the amount of apple juice added, the aging period, and other types of meat in the future.