Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Fish, Crab and Red-Crab Stock Prepared by High Pressure Extract Method

고압 가열 추출 방식을 이용한 생선 육수, 붉은 대게 육수, 대게 육수의 품질 특성

  • Bae, Gum-Kwang (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
  • Byun, Gwang-In (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
  • Cho, Soo-Keun (Dept. of Culinary Science & Arts, Kyunghee University)
  • 배금광 (영남대학교 식품외식학부) ;
  • 변광인 (영남대학교 식품외식학부) ;
  • 최수근 (경희대학교 조리과학과)
  • Published : 2007.12.30
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Abstract

Using the high-pressure heating extraction process suitable for mass-production, crab stock(CS), red crab stock(RCS) and fish stock(FS) were manufactured and their quality and organic features were compared. The results are as follows. In mineral content, the content of essential amino acids, the content of delicious amino acids and preference, CS and RCS were rated higher than FS, and especially RCS had the most abundant essential amino acid content and had the highest rating in organic evaluation. Also, in terms of cost, RCS was more economical than regular CS, which is relatively expensive. Therefore, it is believed that replacing fish bones with RCS in making stock will be more cost-saving and have higher preference.

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