소금의 종류가 삼계탕의 품질특성에 미치는 영향 (Effects of the Type of Salt on the Quality Characteristics of Samgyetang)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 35권 / 4호 / 385 ~ 393페이지
· 저자명 : 김세명, 용해인, 구수경, 김태경, 한성구, 김영붕, 최윤상

초록

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.

영어초록

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.

참고자료

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