• 한국식품조리과학회지
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• 제19권2호
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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.

• 한국수산과학회지
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• 제50권5호
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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.

• Journal of Applied Biological Chemistry
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• 제60권1호
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• pp.19-22
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• 2017

사골로부터 칼슘과 인의 용출량을 증가시킴과 동시에 칼슘의 흡수에 효과적인 비율로 칼슘과 인의 함량을 조절하기 위하여 초산과 구연산의 혼합효과를 조사하였다. 사골에 구연산과 초산을 각각 첨가하여 추출물을 제조한 결과, 구연산은 사골로부터 칼슘과 인을 유사하게 용출시키나, 초산은 인보다 칼슘을 선택적으로 용출시켰다. 초산 0.2 %와 구연산 0.1 %를 혼합하여 제조한 추출물은 초산 0.2 %의 결과에 비하여 칼슘의 용출량은 약 30 %($26.89{\rightarrow}34.22mg$) 증가하였으나 인의 용출량은 약 400 % ($3.57{\rightarrow}18.45mg$) 증가하였으며, 칼슘과 인의 비율은 7.53에서 1.85로 크게 개선되었다. 관능평가에서 맛과 전체적인 기호도는 0.2 % 초산+0.1 % 구연산을 첨가하여 제조한 시료가 증류수와 0.2 % 초산을 사용한 시료보다 우수하였다.

• 한국수산과학회지
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• 제50권5호
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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.