한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제27권6호
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  • Pages.702-709
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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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설렁탕 육수의 이화학적 특성과 기호인자 간의 상관성에 관한 연구

Study on the Correlation between Sensory Attributes and Physicochemical Characteristics of Seollengtang

  • 투고 : 2012.09.10
  • 심사 : 2012.11.18
  • 발행 : 2012.12.30
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초록

Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.

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참고문헌

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피인용 문헌

  1. Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.725