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 compared. Pineapple exhibited high sweetness, acidity, and protease activity, consequently enhancing essential amino acids but causing undesirable mushy texture due to excessive proteolysis. Meanwhile, apple enriched umami-related amino acids (Glu, Gln) and provided balanced organic acid and sugar profiles without structural degradation. HPLC confirmed pineapple was rich in sucrose and citric acid, while apple contained more fructose and malic acid. Fruit-containing marinades increased esters, alcohols, and Maillard compounds, while reducing lipid oxidation aldehydes, thereby contributing to improved aroma and oxidative stability. Sensory evaluation revealed App+Sug marinade achieved the highest scores in flavor, tenderness, chewiness, and overall preference, thus indicating synergistic effects of fruit acids and sugars. Conversely, pineapple-based marinades, despite strong tenderizing potential, were less palatable. Overall, App+Sug marinade provided the best balance of flavor, tenderness, and consumer acceptability, while pineapple requires controlled application to prevent excessive softening.