• 한국식품조리과학회지
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• 제16권3호
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• pp.203-209
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• 2000

This study compared the characteristics of consomme prepared by homeskill(Consomme A) and quantity food production skill(Consomme B) as well as by the main ingredients of Consomme. The highest portion of amino acids in Consomme was arginine, followed by glutamic acid and alanine. In sensory evaluation, Consomme A prepared with chicken meat and Consomme B with mixed beef & chicken were most preferred. This result showed that higher total amino acid content gave better sensory scores. There was a significant correlation between the turbidity of sensory evaluation and the color b value. Turbidity and viscosity of instrumental measurement were also significantly correlated.