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KMID : 1024620020220040358
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Food Science of Animal Resources
2002 Volume.22 No. 4 p.358 ~ p.362
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Comparison of Physico-Chemical, Sensory and Nutritional Characteristics for Water Extract from Bull’s Bones of Different Breed
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Kim Jin-Hyoung
Park Beom-Young
Cho S. H.
Yoo Y. M.
Chae H. S.
Kim H. K.
Kim Y. G.
Lee Jong-Moon
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Abstract
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The physico-chemical, sensory and nutritional properties of water extract from bull’s bones of Hanwoo, Holstein, and imported breed were investigated to provide scientific information for consumers. The turbidity, viscosity, lightness(L value) and sensory scores were highest for water extract from Hanwoo’s bones among three breeds(p<0.05). Total nitrogen and calcium contents, and calories were higher for water extract from the bones of Hanwoo and Holstein than the imported one(p<0.05), but no differences in the water extract were observed between Hanwoo and Holstein. In amino acid compositions, the percentages of methionine were the highest for water extract from Hanwoo’s bones. These results indicated that the water extract from the bones of Hanwoo had the most acceptable quality among three breeds.
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KEYWORD
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breed, water extract, physico-chemical, sensory, nutritional property
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