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KMID : 0665420060210020161
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Korean Journal of Food Culture
2006 Volume.21 No. 2 p.161 ~ p.165
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The Effect on the Nutritional Value of Beef Leg and Rib Bone Soup by Boiling Time
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Kim Myung-Sun
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Abstract
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This study was examined the contents of solid, calcium, phosphorous, magnesium, protein, amino acid and collagen in beef leg and rib bone soup by various boiling time(1, 2, 4, 8, 12 hours). The results were as follows; as the boiling time increased, contents of solid, calcium, phosphorous, magnesium, protein, amino acid and collagen were increased. However, the boiling time increased, cloudiness (T%) was decreased. When we compared beef bone leg with the rib bone soup, rib bone soup was much nutritional contents than leg bone soup. In sensory evaluation of the soup boiled for 12 hours, added with 0.8% salt, rib bone stew was highly evaluated than leg bone soup.
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KEYWORD
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beef leg, beef rib bone, boiling time
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FullTexts / Linksout information
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Listed journal information
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