• Title/Summary/Keyword: palatability of stock

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Study on Appropriate Mixing Ratios of Various Animal Meats with Other Ingredients to Improve the Palatability of Stock (육수 개발을 위한 수조육류 및 부재료의 최적 배합비율에 관한 연구)

  • Shin, Myung-Eun;Lee, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.26 no.4
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    • pp.409-415
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    • 2011
  • The objective of this study was to develop a stock that can be used to make a variety of dishes. For this, stock was prepared with beef, chicken, and pork meat as animal meats as well as anchovy, mushroom, and sea tangle as other ingredients. The qualities of six[only four though] kinds of stocks made with beef only (B), beef and chicken (BC), beef and pork (BP), and beef added with chicken and pork (BCP), and seven kinds of stocks made with anchovy (A), mushroom (M), sea tangle (S), anchovy and mushroom (AM), anchovy and sea tangle (AS), mushroom and sea tangle (MS), and anchovy added with mushroom and sea tangle (AMS) were investigated by sensory evaluation. The most preferred stock made with animal meat was mixed with the most preferred stock made with other ingredients at a 5% level to test the synergistic effects of palatability. As a result, BCP stock and AMS stock obtained the highest scores for overall preference. BCP stock within the range of 30%-65% along with the mixed stock containing AMS (35%-70%) showed synergistic effects for palatability.