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 Oncorhynchus masou Stock Containing Various Amounts of Tomato

토마토 첨가량을 달리한 산천어 육수의 품질 특성

  • Kim, Ki-BBeum (Dept. of Culinary & Service Management, Kyung Hee University) ;
  • Kim, Yong-Sik (Dept. of Hotel Culinary Arts, Yeonsung University) ;
  • Choi, Soo-Keun (Dept. of Culinary & Service Management, Kyung Hee University)
  • 김기쁨 (경희대학교 조리.서비스경영학과) ;
  • 김용식 (연성대학교 호텔조리과) ;
  • 최수근 (경희대학교 조리.서비스경영학과)
  • Received : 2012.09.09
  • Accepted : 2012.12.17
  • Published : 2012.12.31
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Abstract

This study was conducted to examine the quality characteristics of Oncorhynchus masou stock containing various amounts of tomato (2%, 4%, 6%, 8% and 10%). To accomplish this, the moisture contents, Hunter's color value, pH, salinity, sugar contents, free sugar contents, minerals and free amino acid were measured. The b value decreased, while the L value, a value, pH, salinity, sugar contents, total sugar (fructose, glucose, sucrose) and minerals (Na, Mg, K, Ca, Fe) increased as the ratio of tomato increased. A total of 33 free amino acids were detected, and the amino acid content increased as the ratio of tomato increased. Investigation of different attributes revealed that tomato content significantly affected color intensity, savory flavor and tomato taste. In the acceptance test, stock containg 8% tomato was preferred for flavor, taste, texture and overall quality ; therefore, this was taken as the optimal tomato content for maximizing the overall quality of Oncorhynchus masou stock.

Keywords

References

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