Table 3. Color, pH, and salinity of Bulgogi sauce containing different amounts of dry-aged beef crust
Traits | | Dry-aged beef crust (%) |
0 (control) | 3 | 6 | 9 | 12 |
Color | CIE L* | 43.78±0.11a | 43.70±0.22a | 43.16±0.26b | 42.22±0.04c | 42.38±0.13c |
CIE a* | 4.48±0.26a | 0.72±0.04b | 0.62±0.11bc | 0.52±0.04cd | 0.40±0.10d |
CIE b* | 6.70±0.16a | 4.20±0.07b | 3.54±0.05cb | 3.26±0.09d | 3.28±0.13d |
pH | | 5.34±0.02c | 5.38±0.01b | 5.40±0.01ab | 5.42±0.01a | 5.42±0.01a |
Salinity | | 2.15±0.03a | 2.10±0.03b | 2.08±0.01bc | 2.07±0.03bc | 2.06±0.01c |
Data are shown as means±SD.
Means on the same row with different letters are significantly different (p<0.05).