Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Comparison of Physico-Chemical, Sensory and Nutritional Characteristics for Water Extract from Bull's Bones of Different Breed

소 품종에 따른 뼈 용출액의 이화학적, 관능적 및 영양적 특성 비교

  • Published : 2002.12.01
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Abstract

The physico-chemical, sensory and nutritional properties of water extract from bull's bones of Hanwoo, Holstein, and imported breed were investigated to provide scientific information for consumers. The turbidity, viscosity, lightness(L value) and sensory scores were highest for water extract from Hanwoo's bones among three breeds(p<0.05). Total nitrogen and calcium contents, and calories were higher for water extract from the bones of Hanwoo and Holstein than the imported one(p<0.05), but no differences in the water extract were observed between Hanwoo and Holstein. In amino acid compositions, the percentages of methionine were the highest for water extract from Hanwoo's bones. These results indicated that the water extract from the bones of Hanwoo had the most acceptable quality among three breeds.

본 연구는 한우뼈로 만든 탕의 품질에 대한 소비자의 요구에 부응하고 한우뼈의 부가가치 향상 및 소비 확대를 위하여 품종별에 따른 이화학적, 관능적 및 영양적 특성을 구명하여 비교하고자 실시였다. 탁도와 점도에서는 한우가 유의적으로 높았고(P<0.05), 명도에서는 한우가 유의적으로 더 밝았으며(P<0.05), 관능평가에서는 한우가 유의적으로 높은 평가를 받았다(P<0.05). 총질소, 칼슘함량 및 칼로리는 한우와 젖소 용출액이 수입소보다 유의적으로 높았고(P<0.05), 한우와 젖소간에는 유의적인 차이가 있었다. 아미노산 조성에서는 한우의 경우 methonine이 높게 나타났다. 이상의 결과를 종합하여 볼 때 품종간 비교에서는 한우뼈 용출액이 이화학적 특성, 관능특성 및 영양특성에서 우수한 것으로 나타나 우리나라 사람의 기호에 가장 적합한 것으로 나타났다.

Keywords

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