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http://dx.doi.org/10.3746/jkfn.2003.32.2.307

Nutritional Components of Cow Feet Jokpyun and Jokpyun Added Chicken and Codfish  

곽은정 (경희대학교 식품영양학과)
안효진 (경희대학교 식품영양학과)
이경희 (경희대학교 식품영양학과)
이영순 (경희대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.2, 2003 , pp. 307-310 More about this Journal
Abstract
This study investigated the nutritional components of jokpyun. Jokpyuns made with cow feet and two kinds of jokpyun were added 30% of chicken and dry codfish to 70% of cow feet, respectively. There was no difference in moisture contents among three jokpyuns. Crude protein content was higher in jokpyun made with cow feet than in those added chicken and dry codfish. Contents of lipid and ash in jokpyuns added chicken and dry codfish were higher than those of jokpyun made with cow feet. The ratio of unsaturated fatty acid in jokpyun added dry codfish was the highest, but, that of linoleic acid was the highest in jokpyun added chicken than the others. Amino acid contents were higher in the order of glycine, proline, alanine, glutamic acid and composition of essential amino acid was similar to soupstock made with beef shank and leg bone. The contents of glycine and alanine in jokpyun added codfish and that of glutamic acid in jokpyun made with cow feet were the highest. Especially, among essential amino acids lysine was the highest in all jokpyuns. Methionine and valine were higher jokpyun added chicken and jokpyun made with cow feet than the others. Calcium and phosphorous were higher in jokpyun added chicken than in others. From these results, jokpyun, especially added chicken, was seemed to be more nutritious than other jokpyuns.
Keywords
jokpyun; fatty acid; amino acid; calcium; phosphorus;
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