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http://dx.doi.org/10.9799/ksfan.2015.28.3.470

A Comparative Study on Quality and Physicochemical Characteristics of Segmental Bone Korean Beef Broth  

Yoon, Ji Young (Dept. of Le Cordon Blue Hospitality Management, Sookmyung Women's University)
Choi, Soonyoung (Division of Biological Science, Sookmyung Women's University)
Jeong, Hee Sun (Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Park, Young Il (Dept. of Food & Nutrition, Sookmyung Women's University)
Kim, Dasol (Dept. of Food & Nutrition, Sookmyung Women's University)
Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.3, 2015 , pp. 470-477 More about this Journal
Abstract
The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.
Keywords
Korean beef; beef leg bone broth; beef feet broth; tail broth; quality;
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Times Cited By KSCI : 4  (Citation Analysis)
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