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KMID : 0613820230330050422
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Journal of Life Science
2023 Volume.33 No. 5 p.422 ~ p.428
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Optimization of Chicken Stock Manufacturing Conditions to Improve Protein Content and Analysis of Its Components
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Kim Bo-Kyung
Shin Yu-Jin
Lim Seung-Cheol
Kim In-Kyung
Kim Mi-Hyang
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Abstract
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For the purpose of increasing protein dissolution by organic acids, chicken stock with apples (CSA) was manufactured and compared with chicken stock (CS) without apples. The sugar content of CSA showed a relatively higher sugar content than CS. The crude protein content of CSA was significantly higher than that of CS. Since the sugar content was high by adding apples, chicken stock was prepared by reducing the amounts of apples and adding tomatoes and lemons. The crude protein content of the chicken stock added with tomatoes and lemons (CSA-TL) increased by about 35% compared to the chicken stock added with tomatoes (CSA-T). Since the CSA-TL group had the highest protein elution, so nutritional content was compared with CS and commercial chicken stock (CCS) groups. Crude protein content of the CSA-TL group increased about 79% compared to the CS group and about 6.8 times compared to the CCS. The contents of glutamic acid, aspartic acid, and various essential amino acids in the CSA-TL group increased compared to the CS group. The chicken stock developed in this study is expected to be used as a health-oriented product that can replace existing products.
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KEYWORD
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Apple, chicken stock, crude protein, lemon, tomato
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