지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 468 - 477 (10page)
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초록· 키워드
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Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.
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참고문헌 (38)
참고문헌 신청
AOAC / 1990 / Official Methods of Analysis. 15th ed / Association of Official Analytical Chemists
최수근 / 2007 / 고압 가열 추출 방식을 이용한 생선 육수, 붉은 대게 육수, 대게 육수의 품질특성 / 한국조리학회지 13(4):293~304
Cambero MI / 1992 / Flavor compounds of beef broth as affected by cooking temperature / J. Food Science 57(6):1285~1290
Cha SH / 1995 / Proximate composition and microbial content change of broiler waste silage by mixing with wheat bran and oven-drying / Korean J. Food Sci. Technol 27:63~67
Chen TC / 1976 / Quality characteristics of raw and treated effluents from Mississippi poultry processing plants / Poultry Sci 55:2390~2395
최수근 / 2007 / 고압 가열 추출 방식을 이용한 생선 육수, 붉은 대게 육수, 대게 육수의 품질특성 / 한국조리학회지 13(4):293~304
Cambero MI / 1992 / Flavor compounds of beef broth as affected by cooking temperature / J. Food Science 57(6):1285~1290
Cha SH / 1995 / Proximate composition and microbial content change of broiler waste silage by mixing with wheat bran and oven-drying / Korean J. Food Sci. Technol 27:63~67
Chen TC / 1976 / Quality characteristics of raw and treated effluents from Mississippi poultry processing plants / Poultry Sci 55:2390~2395
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