Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Duck Stock by the Addition of Malic Acid

사과산 첨가량에 따른 오리 육수의 품질 특성

  • Kim, Ki-Bbeum (Dept. of Culinary Service Management, Kyung Hee University) ;
  • Kim, Dong-Suk (Dept. of Culinary Service Management, Kyung Hee University) ;
  • Song, Jung-Sik (Dept. of Culinary Service Management, Kyung Hee University) ;
  • Choi, Soo-Keun (Dept. of Culinary Service Management, Kyung Hee University)
  • 김기쁨 (경희대학교 조리서비스경영학과) ;
  • 김동석 (경희대학교 조리서비스경영학과) ;
  • 송정식 (경희대학교 조리서비스경영학과) ;
  • 최수근 (경희대학교 조리서비스경영학과)
  • Received : 2011.01.20
  • Accepted : 2011.03.10
  • Published : 2011.04.30
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Abstract

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

Keywords

References

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