• Title/Summary/Keyword: Beef bone extracts

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Effects of Beef Bone Extracts on Quality of Baeck Kimchi (사골 국물이 백김치의 품질에 미치는 영향)

  • 박영희;박소희;이종호;조재선
    • Korean journal of food and cookery science
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    • v.19 no.2
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    • pp.188-194
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    • 2003
  • This study was conducted to investigate the effect of beef bone extracts on the organoleptic quality and fermentation of Baeck Kimchi. For this study, the organoleptic characteristics of Baeck Kimchi, with addition beef bone extracts were tested, and the changes in the fermentation factors, such as pH, acidity, reducing sugar and total microbial count, were observed during fermentation at 10$^{\circ}C$ and 20$^{\circ}C$. Greater amounts of lipids and soluble nitrogen were extracted to increasing the boiling time for the preparation of the beef bone extracts. However, 1% of the mixed beef bone extracts, prepared by boiling for 5, 7 and 9 hours, was the most acceptable for the Baeck Kimchi fermentation, as assessed from the results of sensory consumer tests. The beef bone extracts enhanced the umami taste of the unfermented Baeck Kimchi. The carbonated taste, sourness and fresh flavor of the fermented Baeck Kimchi were also enhanced. The fermentation rate was increased by the addition of beef bone extracts to Baeck Kimchi.

Comparison on Sanitary and Nutritional Characteristics Between Skipjack Tuna Ktsuwonus pelamis Frame and Commercial Beef Bone Extract Concentrates (어류 프레임 농축액과 시판 사골 농축액의 위생적 및 영양적 특성 비교)

  • Lim, Chi-Won;Sung, Sang Wook;Heu, Min Soo;Lee, Tae-Gee;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.5
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    • pp.467-472
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    • 2017
  • There is increasing interest in developing flavor-enriched concentrate using byproducts of skipjack tuna Ktsuwonus pelamis as a replacement for commercial beef bone extract concentrate (CBB-EC). This study was compared on sanitary and nutritional characteristics between skipjack tuna frame extract concentrate (ST-EC) and CBB-EC as a control of skipjack tuna frame extract concentrate. The moisture contents of CBB-EC and ST-EC 41.4-4.9% and 45.3%, respectively. The results of viable cell counts and E. coli assays suggested that CBB-EC and ST-EC is a safe and sanitary for use in food. There were no differences in peroxide values among CBB-ECs. The total amino acid contents in CBB-EC and ST-EC were 25.6-29.3 g/100 g and 37.9 g/100 g, respectively, and the major amino acids present glutamic acid, proline, glycine, alanine and arginine. Regardless of kinds of the mineral, mineral contents of ST-EC higher than those of CBB-EC. The major fatty acids were 16:0, 18:0 and 18:1n-9 in CBB-EC, 16:0, 18:1n-9 and 22:6n-3 in ST-EC. These results can be used as background information to develop flavor-enriched concentrates from byproducts of skipjack tuna as replacement for CBB-EC.

Combination effect of acetic acid and citric acid on calcium and phosphorus extraction from shank bone (초산과 구연산의 조합이 사골로부터 칼슘과 인의 용출에 미치는 영향)

  • Kim, Dong Chung;Won, Sun Im;In, Man-Jin
    • Journal of Applied Biological Chemistry
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    • v.60 no.1
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    • pp.19-22
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    • 2017
  • This study was conducted to investigate the effect of acetic acid and citric acid treatments on amount and content ratio of calcium (Ca) and phosphorus (P) which were extracted from beef shank bones. The amount of Ca in shank bone extracts significantly increased with increasing citric acid and acetic acid concentration, whereas the amount of P increased with only adding citric acid to extraction media. In the case of combined treatment with 0.2 % acetic acid and 0.1 % citric acid, the amounts of Ca and P increased to 30 and 400 %, respectively and Ca and P ratio were drastically improved from 7.53 to 1.85 compared with treatment of 0.2 % acetic acid. The sensory score of shank bone extract prepared with 0.2 % acetic acid and 0.1 % citric acid treatment showed the highest values in taste and overall acceptability among the tested shank bone extracts.

Nutritional Characterization of the Uncooked Skipjack Tuna Katsuwonus pelamis Frame as a Basic Resource for Flavor-enriching Concentrates (향미강화농축물 소재로서 비가열 가다랑어(Katsuwonus pelamis) 프레임의 영양학적 품질 특성)

  • Lim, Chi-Won;Sung, Sang Wook;Heu, Min Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.5
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    • pp.473-480
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    • 2017
  • We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.