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소금의 종류가 삼계탕의 품질특성에 미치는 영향

Effects of the Type of Salt on the Quality Characteristics of Samgyetang

한국식품조리과학회지 2019년 35권 4호 p.385 ~ 393
김세명 ( Kim Se-Myung ) - 한국식품연구원 가공공정연구단

용해인 ( Yong Hae-In ) - 한국식품연구원 가공공정연구단
구수경 ( Ku Su-Kyung ) - 한국식품연구원 가공공정연구단
김태경 ( Kim Tae-Kyung ) - 한국식품연구원 가공공정연구단
한성구 ( Han Sung-Gu ) - 건국대학교 축산식품공학과
김영붕 ( Kim Young-Boong ) - 한국식품연구원 가공공정연구단
최윤상 ( Choi Yun-Sang ) - 한국식품연구원 가공공정연구단

Abstract


Purpose: This study evaluated the effects of various types of salt on quality characteristics of Samgyetang.

Methods: The quality characteristics of Samgyetang treated with 2% refined salt (T1), solar salt (T2) and bamboo salt (T3) were investigated based on the approximate compositions, pH, salt concentration, water holding capacity, transmittance, viscosity, color, cooking loss, shear force, 2-thiobarbituric acid reactive substances (TBARS) and sensory evaluation.
Results: The meat of T3 had the highest value for the water holding capacity and sensory evaluation (p<0.05). The meat of T1 had the highest value for salinity (p<0.05). The meat of T2 had the highest value for TBARS (p<0.05). The pH value of Samgyetang meat and broth was the highest for T3 (p<0.05). The meat of T2 and T3 had the highest value for ash content (p<0.05). The broth of T1 had the highest value for the water content, ash content and transmittance (p<0.05). The broth of T2 had the highest value for salinity (p<0.05). The broth of T3 had the highest value for viscosity (p<0.05). The broth of T1 and T2 had the highest value for TBARS (p<0.05). The water content, protein content and fat content were not affected by the Samgyetang meat (p>0.05). The meat of T2 had the lowest value for cooking loss (p<0.05). The meat of T2 and T3 had the lowest value for shear force (p<0.05).

Conclusion: The results of this study show that the addition of bamboo salt or the solar salt improves the culinary quality of Samgyetang.

키워드

Samgyetang; salt type; bamboo salt; solar salt; refined salt
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