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KMID : 1134820140430030431
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 3 p.431 ~ p.438
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Quality Characteristics of Eogeul-tang Added with Beef Gristle
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Moon Min-Jung
Jin So-Yeon
Kim Myung-Hyun
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Abstract
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Eogeul-tang is a traditional Korean soup dish made from dried pollack, minced beef, and tofu. This comparative study analyzed the quality characteristics of Eogeul-tang by varying the added amounts of cow gristle. The objective of this study was to analyze Eogeul-tang to promote its functionality and increased consumer preference. Collagen contents were 18.08±0.13 g and 22.17±0.14 g per 100 g of dried pollack skin and knee cartilage of cow, respectively. The overall collagen content was higher in the knee cartilage of cow. Different amounts of cow gristle (25%, 50%, 75%, and 100%) were added to traditionally cooked Eogeul-tang, and the general composition of Eogeul-tang was analyzed. Significant differences were exhibited in the amounts of water content, crude protein, crude fat, and crude ash depending on the added amounts of cow gristle. Moreover, the collagen content also significantly increased as the amount of gristle content increased. In particular, significant increases in the amounts of collagen components, including proline, glycine, and alanine were observed with increasing amount of gristle. When a sensory test was conducted on Japanese, overall preference values were highest for Eogeul-tang composed of 25% beef and 75% gristle compared to traditionally cooked Eogeul-tang. In conclusion, the study results promote the functionality of collagen as well as the increased quality of Eogeul-tang added with cow gristle manufactured by traditional cooking methods.
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KEYWORD
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Eogeul-tang, beef gristle, dried pollack skin, collagenous connective tissue
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