|
KMID : 0380619900220070858
|
|
Korean Journal of Food Science and Technology
1990 Volume.22 No. 7 p.858 ~ p.864
|
|
|
Effects of Extraction Time , Temperature and Amount of Added Water on Beef Extracts by Hot Water
|
|
김경환/Kim, Kyung Hwan
김영언/유익종/박우문/Kim, Young Eon/Yoo, Ick Jong/Park, Woo Mun
|
|
|
Abstract
|
|
|
|
In an attempt to establish efficient extraction conditions of beef extract by hot water extraction, effects of extractiun time, temperature and amount of added water were investigated. Beef extract was prepared with three different extraction conditions and quality parameters for optimization of extraction condition were content of total nitrogen, non protein nitrogen and collagen in terms of extractability. As a result, in order to produce beef extract from beef by hot water extraction, it was efficient to extract at 97℃ for 75 minutes with the addition of 2.5 times water. Proper extraction condition under pressure was at 125℃ fer 30 minutes with the addition of 2 times water.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|