The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Comparative Study on Quality and Physicochemical Characteristics of Segmental Bone Korean Beef Broth

한우 뼈 부위별 국물의 품질 특성 및 이화학적 특성 비교연구

  • Yoon, Ji Young (Dept. of Le Cordon Blue Hospitality Management, Sookmyung Women's University) ;
  • Choi, Soonyoung (Division of Biological Science, Sookmyung Women's University) ;
  • Jeong, Hee Sun (Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Park, Young Il (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Kim, Dasol (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 윤지영 (숙명여자대학교 르꼬르동블루 외식산업경영전공) ;
  • 최순영 (숙명여자대학교 생명과학부) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 박영일 (숙명여자대학교 식품영양학과) ;
  • 김다솔 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과)
  • Received : 2015.03.24
  • Accepted : 2015.06.19
  • Published : 2015.06.30
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Abstract

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

Keywords

References

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