한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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상압과 가압조건에서 제조한 소뼈 용출액의 이화학 및 관능 특성

Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure

  • 문상하 (서울대학교 식품영양학과.생활과학연구소) ;
  • 김재철 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황금택 (서울대학교 식품영양학과.생활과학연구소) ;
  • 차용범 ((주)우향우)
  • Moon, Sang Ha (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Jaecheol (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Keum Taek (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Cha, Yong Bum (Woo Hyang Woo Foods Co., Ltd.)
  • 투고 : 2015.06.22
  • 심사 : 2015.10.23
  • 발행 : 2015.12.31
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초록

본 연구는 상압과 가압방식으로 제조한 소뼈 용출액의 이화학 및 관능 특성을 고찰하기 위하여 일반성분, 콜라겐 유래 단백질, 콘드로이틴 황산, 유리 아미노산, 무기질 함량 및 색도를 비교하였다. 가공방식에 따른 소뼈 용출액의 고형분, 조단백, 조회분은 가열시간이 증가할수록 그 함량이 높았고, 동일 시간 동안 가열하였을 때 상압방식 용출액보다 가압방식 용출액에 더 많이 함유되어 있었다. 콜라겐 유래 단백질은 상압방식 용출액보다 가압방식 용출액에 더 많이 함유되어 있었다. 상압방식 용출액의 경우 콜라겐 유래 단백질 함량은 4시간 이상 가열할 때 증가하여 12시간 가열할 때 가장 높았고, 가압방식 용출액의 경우는 가열시간이 증가할수록 콜라겐 유래 단백질 함량이 증가하여 6시간이상 가열했을 때는 유의적 차이가 없었다(p>0.05). 콘드로이틴 황산은 동일 시간을 가열하였을 때 상압방식 용출액보다 가압방식 용출액에 유의적으로 더 많이 함유되어 있었다(p<0.05). 동일 시간 동안 가열하였을 때 칼슘과 마그네슘은 상압방식 용출액에 유의적으로 더 많이 함유되어 있었고, 인, 소듐, 포타슘은 가압방식 용출액에서 더 많았다(p<0.05). 상압방식 용출액이 가압방식 용출액보다 $L^*$ 값이 유의적으로 높았고(p<0.05), $a^*$ 값과 $b^*$ 값은 전반적으로 가압방식 용출액이 높았다. 상압방식 용출액은 가열시간이 증가할수록 탁도가 높았지만, 가압방식 용출액은 가열시간에 따른 유의적인 차이를 보이지 않았으며(p>0.05), 전반적으로 상압방식 용출액이 가압방식 용출액보다 탁도가 높았다. 관능적으로는 가압방식 용출액이 상압방식 용출액보다 갈색도, 투명도, 소 비린내, 소 비린 맛, 유황 냄새가 강하였는데, 이러한 특성은 가열시간이 증가할수록 더 강했다. 따라서 본 연구를 통하여 영양학적인 측면에서는 가압방식으로 제조한 소뼈 용출액이 우수하였지만, 관능적 측면에서는 전통적인 상압방식으로 제조하는 방법이 좋았다고 판단한다.

This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water=1:2, w/w) for 1, 2, 4, 6, and 12 h under atmospheric pressure and overpressure ($121^{\circ}C$, 1.25 atm). The BBOP broth samples were found to contain significantly higher amounts of solid, crude protein, crude ash, collagen, and chondroitin sulfate than the BBAP broth samples for a given boiling time (p<0.05). In addition, the Ca and Mg contents in the BBAP samples were higher than those in the BBOP samples, whereas the P, Na, and K contents were higher in BBOP than BBAP. The L value of BBAP was also significantly higher than that of BBOP (p<0.05). Further, as the boiling time increased, turbidity increased in the BBAP samples. In the quantitative descriptive analysis, the BBOP samples exhibited stronger brownness, transparency, meaty off-odor, meaty off-flavor, and sulfuric odor than the BBAP samples.

키워드

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