한우암소의 양지머리(brisket)와 사골(shank)을 전처리 방법, 가열 온도 및 시간에 따른 곰국의 맛성분 변화를 연구하기 위하여 유리아미노산과 핵산관련물질을 분석하고 색도 측정과 관능평가를 병행한 결과를 다음과 같이 요약할 수 있었다. 1. Soaking, blanching 전처리 양지머리 곰국의 유리아미노산 용출량은 대체로 가열시간에 따라 증가하는 경향이었으며 용출량은 고온가결 보다 저온가열시에 많았으나 roasting 전처리 곰국은 고온 가열시의 용출량이 높았다. Glutamic acid 용출량은 대체로 soaking＞blanching> roasting의 순으로 많았으며 저온에서 6시간 가열시료 (BSL)의 용출량이 8.73 mg%로 가장 많았고 1시간 가열시의 17배 정도였다. 2. 사골(shank) 곰국 중의 유리아미노산 용출량은 전처리법에 따른 일정한 경향이 없었으며 용출량도 매우 적었다. Glutamic acid 용출량은 저온가열시에는 일정한 경향은 볼 수 없었으나 soaking, blanching 전처리하여 고온가열 3시간 시료에서, roasting처리하여 고온 가열 6시간 시료가 2.49 mg%로 최고치를 보였다. 3. 양지머리 곰국 중 핵산관련 물질의 용출량은 대체로 가열에 따라 증가하는 경향이었다. Soaking, blanching 전처리하여 저온가열 한 시료의 5'-IMP 용출량은 6시간 가열한 시료(BSL)가 37.06%, 5 시간 가열한 시료(BBL)이 38.37 mg%로 최고치를 보였으며 roasting 전처리하여 고온가열 6시간 시료(BRH)가 10.85 mg%로 최고치를 보였다. 4. 사골곰국의 5'-IMP 용출량은 soaking＞blanching>roasting 전처리 순으로 많이 용출 되었으며 대체로 고온 가열시 높은 용출량을 보였으며 soaking, blanching 전처리시료는 가열 온도와 관계 없이 3시간 가열 이후 부터는 감소하는 경향이었다. Roasting 처리하여 고온가열 6시간 시료의 5'-IMP 용출량은 1.55 mg%로 최고치를 보였다. 5. Roasting 전처리 고온가열 양지머리 곰국(BRH)의 색차계에 의한 L값은 가장 낮았으며 b값은 가장 높은 값을 보였으나 사골곰국의 L, a, b 값은 전처리 방법이나 가열 온도에 따른 차이는 크지 않았다. 6. 양지머리 곰국의 색ㆍ향에 대한 관능평가는 roasting 전처리 고온가열시료(BRH)의 선호도가 가장 높았으며 맛 전반적 기호에 대한 선호도는 soaking 전처리 고온가열시료(BSH)가 가장 높았으며, 사골곰국의 경우에는 soaking 전처리 고온가열시료(SSH)의 모든 관능적 특성의 선호도가 가장 높았다.
한우암소의 양지머리(brisket)와 사골(shank)을 전처리 방법, 가열 온도 및 시간에 따른 곰국의 맛성분 변화를 연구하기 위하여 유리아미노산과 핵산관련물질을 분석하고 색도 측정과 관능평가를 병행한 결과를 다음과 같이 요약할 수 있었다. 1. Soaking, blanching 전처리 양지머리 곰국의 유리아미노산 용출량은 대체로 가열시간에 따라 증가하는 경향이었으며 용출량은 고온가결 보다 저온가열시에 많았으나 roasting 전처리 곰국은 고온 가열시의 용출량이 높았다. Glutamic acid 용출량은 대체로 soaking＞blanching> roasting의 순으로 많았으며 저온에서 6시간 가열시료 (BSL)의 용출량이 8.73 mg%로 가장 많았고 1시간 가열시의 17배 정도였다. 2. 사골(shank) 곰국 중의 유리아미노산 용출량은 전처리법에 따른 일정한 경향이 없었으며 용출량도 매우 적었다. Glutamic acid 용출량은 저온가열시에는 일정한 경향은 볼 수 없었으나 soaking, blanching 전처리하여 고온가열 3시간 시료에서, roasting처리하여 고온 가열 6시간 시료가 2.49 mg%로 최고치를 보였다. 3. 양지머리 곰국 중 핵산관련 물질의 용출량은 대체로 가열에 따라 증가하는 경향이었다. Soaking, blanching 전처리하여 저온가열 한 시료의 5'-IMP 용출량은 6시간 가열한 시료(BSL)가 37.06%, 5 시간 가열한 시료(BBL)이 38.37 mg%로 최고치를 보였으며 roasting 전처리하여 고온가열 6시간 시료(BRH)가 10.85 mg%로 최고치를 보였다. 4. 사골곰국의 5'-IMP 용출량은 soaking＞blanching>roasting 전처리 순으로 많이 용출 되었으며 대체로 고온 가열시 높은 용출량을 보였으며 soaking, blanching 전처리시료는 가열 온도와 관계 없이 3시간 가열 이후 부터는 감소하는 경향이었다. Roasting 처리하여 고온가열 6시간 시료의 5'-IMP 용출량은 1.55 mg%로 최고치를 보였다. 5. Roasting 전처리 고온가열 양지머리 곰국(BRH)의 색차계에 의한 L값은 가장 낮았으며 b값은 가장 높은 값을 보였으나 사골곰국의 L, a, b 값은 전처리 방법이나 가열 온도에 따른 차이는 크지 않았다. 6. 양지머리 곰국의 색ㆍ향에 대한 관능평가는 roasting 전처리 고온가열시료(BRH)의 선호도가 가장 높았으며 맛 전반적 기호에 대한 선호도는 soaking 전처리 고온가열시료(BSH)가 가장 높았으며, 사골곰국의 경우에는 soaking 전처리 고온가열시료(SSH)의 모든 관능적 특성의 선호도가 가장 높았다.
The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were...
The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.
The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.
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