The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 14 Issue 4
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- Pages.322-328
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- 2001
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Establishment of Quality Index on the Black-goat Meat Extracts
흑염소 추출액 제품에서 품질 지표의 도출에 관한 연구
Abstract
To assess the quality characteristics of black-goat meat extracts and to develop their quality index, the ingredient ratio, manufacturing process and general composition of black-goat meat extracts were investigated. A partial meat of black-goat had high protein content(20.2∼21.6%) and low lipid content (1.9∼3.3%). The crude protein contents, 3.5∼6.1%, of black-goat meat extracts had a high correlation (r=0.88, p<0.01) with black-goat meat content and the soluble solid content had a high correlation (r=0.87. p<0.01) with the subsidiary material content. Two commercial products had total bacteria of 10