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Impact of Fruit-Based Sugar Substitutes on Meat Tenderization and Quality Characteristics of Pork Bulgogi

This study examined the effects of soy sauce-based marinades containing fruit extracts (pineapple, apple) and sugar on the physicochemical, amino acid, flavor, and sensory characteristics of pork bulgogi. Five marinades (sugar only, pineapple, apple, pineapple+sugar, apple+sugar (App+Sug)) were comp...

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Gardado en:
Principais autores: Inmyoung Park, Ok Kyung Park
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2026-06-01
Series:Foods
Assuntos:
pork bulgogi
fruit-based marinade
soy sauce
proteolysis
flavor compounds
sensory evaluation
Acceso en liña:https://www.mdpi.com/2304-8158/15/13/2319
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