Culinary science and hospitality research (한국조리학회지)
- Volume 19 Issue 3
- /
- Pages.209-217
- /
- 2013
- /
- 2466-0752(pISSN)
- /
- 2466-1023(eISSN)
Quality Characteristics of Mussel Stock with Different Heating Times
가열시간을 달리하여 제조한 홍합육수의 품질특성
- You, Soo-Hyun (Dept. of Culinary Arts, The Culinary Institute of America) ;
- Shin, Kyung-Eun (Dept. of Culinary Science & Management, Kyung Hee University) ;
- Choi, Soo-Keun (Dept. of Culinary Science & Management, Kyung Hee University) ;
- Seo, Yoon-Weon (Dept. of Food Service Industry, Seo Won University)
- Received : 2013.01.25
- Accepted : 2013.06.15
- Published : 2013.06.30
Abstract
This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as
본 연구에서는 소스나 수프 등의 기본재료가 되는 홍합 육수를 제조함에 있어서 홍합의 각종 영양 성분을 적절하게 이용하여 홍합 육수를 만들고자 하였다. 수분함량은 가열시간이 증가함에 따라 유의적(p < 0.05)으로 낮아졌다. 색도측정 결과, L값은 MS1(35.48)이 가장 높았고, a값도 MS1(-2.39)이 가장 높았으며, b값은 MS5(-9.49)가 가장 높았다. pH는 MS5가 6.56으로 가장 낮아 가열시간이 증가 시 시료 간의 유의적(p < 0.001)인 차이를 보이며 낮아졌다. 당도는 MS3이