한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제27권1호
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  • Pages.57-65
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  • 2012
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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닭머리 육수 제조를 위한 향신채소의 최적수준

Optimum Amounts of Vegetables to Flavor Chicken Head Soup Base

  • Choi, Sung-Eun (Department of Family, Nutrition and Exercise Sciences, Queens College)
  • 투고 : 2011.08.16
  • 심사 : 2012.01.09
  • 발행 : 2012.02.29
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초록

The purpose of this study was to determine the optimum amounts of vegetables to use for flavoring chicken head soup base. The effects of the amounts of ginger and onion on the sensory properties of chicken head soup base were examined, and the optimum amounts were determined using response surface methodology. Sensory properties that were evaluated were yellowness, turbidity, bloody flavor, chicken-brothiness, organ meat-like flavor, and sweet taste. The increased amounts of ginger and onion led to a decrease in bloody flavor and organ meat-like flavor. The optimum levels of ginger and onion were determined to be 40g and 50g, respectively. Chicken head soup base prepared with optimum amounts of vegetables contained more arginine, tryptophan, inosine monophosphate (IMP), and hypoxanthine than plain chicken head soup base. It also had less hexanal, which is related to fat rancidity.

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