|
KMID : 0665220150280030470
|
|
Korean Journal of Food and Nutrition
2015 Volume.28 No. 3 p.470 ~ p.477
|
|
|
A Comparative Study on Quality and Physicochemical Characteristics of Segmental Bone Korean Beef Broth
|
|
Yoon Ji-Young
Choi Soon-Young
Jeong Hee-Sun
Park Young-Il
Kim Dah-Sol
Joo Na-Mi
|
|
|
Abstract
|
|
|
|
The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.
|
|
|
KEYWORD
|
|
|
Korean beef , beef leg bone broth , beef feet broth , tail broth , quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|