한국지역사회생활과학회지 (The Korean Journal of Community Living Science)

  • 제25권2호
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  • Pages.261-269
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  • 2014
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  • 1229-8565(pISSN)
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  • 2287-5190(eISSN)
한국지역사회생활과학회 (The Korean Society of Community Living Science)
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국내산 쇠고기 수육 및 육수의 영양소 잔존량에 관한 연구

Retention Factors Influencing Hanwoo Stock (broth) and Boiled Beef

  • 이근종 (숭의여자대학교 식품영양과) ;
  • 김홍균 (한양대학교 식품영양학과) ;
  • 권용석 (상명대학교 자연과학연구소) ;
  • 정혜정 (국제한식조리학교)
  • 투고 : 2013.11.12
  • 심사 : 2014.06.18
  • 발행 : 2014.06.30
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초록

This study evaluates the nutritional retention factors influencing beef based on different cuts and boiling. Two cuts (brisket and shin foreshank) were prepared from beef and used in this experiment. Boiling methods were applied to each cut. The fat content of the boiled shin foreshank cut (236.43%) exceeded that of the brisket cut (142.38%). The moisture content of the boiled brisket cut (47.68%) was lower than that of the shin foreshank cut (49.54%). The sodium content of the boiled shin foreshank cut (47.89%) exceeded that of the brisket cut (37.30%). The potassium content of the boiled brisket cut (41.90%) exceeded that of the shin foreshank cut (39.63%). The calcium content of the boiled brisket cut (48.43%) was lower than that off the shin foreshank cut (71.34%). The phosphorus content of the boiled brisket cut (58.09%) exceeded that of the shin foreshank cut (57.24%). The iron content of the boiled brisket cut (72.72%) was lower than that of the shin foreshank cut (87.29%). Nutritional retention factors represent output data on cooking methods with a yield (%) for each item.

키워드

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피인용 문헌

  1. 체계적 문헌고찰을 통한 한국음식의 선호도와 인지도 분석 vol.35, pp.6, 2014, https://doi.org/10.7318/kjfc/2020.35.6.503