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토마토 첨가량을 달리한 대구뼈 육수의 품질특성에 관한 연구
윤학봉(Xue Feng Yin),김기쁨(Ki Bbeum Kim),노재승(Jea Seung Noh),최수근(Soo Keun Choi) 한국조리학회 2013 한국조리학회지 Vol.19 No.4
This study was performed to develop cod bone stock using various nutritional elements in cod bone with the addition of various amounts of tomatoes (2%, 4%, 6% and 8%). Moisture contents, pH, L value and Na contents decreased, while the salinity, sugar contents, a value, b value and Mg, K, Ca, Fe contents increased with increased rates of tomatoes. Fourteen types of free amino acid were detected, and stock containing 6% of tomato addition had the highest free amino acid content. In the test on different attributes, tomato content significantly affected the properties of the stock including color intensity, savory flavor, tomato flavor, tomato taste, savory taste and after taste. In the acceptance test, 6% of tomato addition was preferred for appearance, flavor, taste, texture and overall quality. Consequently, the optimal tomato content for maximizing the overall quality of cod bone stock was 6%.