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KMID : 1134820200490070729
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 7 p.729 ~ p.734
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Effects of Chicken, Pork, Beef, and Beef Crust on the Home Meal Replacement (HMR) Stock
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Kang Kyu-Min
Lee Sol-Hee
Kim Hack-Youn
Lee Sol-Hee
Kim Hack-Youn
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Abstract
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This study aims for optimal development of crust stock, a liquid base, as a home meal replacement (HMR). We investigated the qualities of chicken, pork, beef and crust stock by measuring the moisture, crude ash contents, total protein, color, pH, turbidity, salinity, mineral contents, free sugars, free amino acid contents, and flavor. Total proteins were significantly increased in the order of crust, chicken, pork, and beef stock (P<0.05). Furthermore, crust stock showed significantly highest amounts of Ca, Mg, and K mineral contents, as compared to other samples (P<0.05). Results of electric-nose showed similar flavors for crust stock and beef stock. Thus, our results indicate that the crust stock can be useful as a HMR product, as compared to other meat stocks.
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KEYWORD
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crust, stock, HMR, quality properties
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