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A Study on the Physicochemical and Sensory Characteristics of Cod Stock by Hot Water Extraction Time  

Kim, Dong-Seok (Dept. of Food Service & Culinary Arts, Seowon University)
Shin, Kyung-Eun (Dept. of Culinary Science & Management, Kyung Hee University)
Lee, Wook (Dept. of Hotel Food Service Planning Management, Youngnam Cyber University)
Bae, Gum-Kwang (Dept. of Hospitality Management, University of Missouri)
Publication Information
Culinary science and hospitality research / v.20, no.2, 2014 , pp. 89-99 More about this Journal
Abstract
This study aims to make stock using cod bones with the hot water extraction method. Moisture content, chromaticity, pH, salinity, sugar content, mineral contents, quantitative analysis, and overall acceptance were studied to determine the standard formula. The results are as follows. The moisture content decreased (p < 0.001) and color value increased as heating time increased. The pH was highest in CS5 which was heated for 30 minutes and lowest in CS1. The salinity and sugar content significantly increased with more heating time (p < 0.001). In terms of mineral contents, sodium was highest in 138.87~154.17 mg, magnesium and iron showed proportion difference with increased heating time. The mineral analysis test result revealed that sodium, magnesium and iron showed proportional difference with increased heating time, while potassium and calcium did not change. The result of quantitative analysis test showed transparency, fishy smell, delicate flavor, savory flavor, salt taste and umami taste became stronger as high-pressure heating time increased. From these result, CS4 was evaluated to be the best in appearance, flavor, taste, aftertest and overall acceptance. Also, 60 minute high-pressure heating time is the most desirable to produce stock using cod bones as a main ingredient.
Keywords
hot water extract; stock; fish stock; cod stock; white stock; cod bone;
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Times Cited By KSCI : 1  (Citation Analysis)
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