Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure

상압과 가압조건에서 제조한 소뼈 용출액의 이화학 및 관능 특성

  • Moon, Sang Ha (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Jaecheol (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Keum Taek (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Cha, Yong Bum (Woo Hyang Woo Foods Co., Ltd.)
  • 문상하 (서울대학교 식품영양학과.생활과학연구소) ;
  • 김재철 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황금택 (서울대학교 식품영양학과.생활과학연구소) ;
  • 차용범 ((주)우향우)
  • Received : 2015.06.22
  • Accepted : 2015.10.23
  • Published : 2015.12.31


This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water=1:2, w/w) for 1, 2, 4, 6, and 12 h under atmospheric pressure and overpressure ($121^{\circ}C$, 1.25 atm). The BBOP broth samples were found to contain significantly higher amounts of solid, crude protein, crude ash, collagen, and chondroitin sulfate than the BBAP broth samples for a given boiling time (p<0.05). In addition, the Ca and Mg contents in the BBAP samples were higher than those in the BBOP samples, whereas the P, Na, and K contents were higher in BBOP than BBAP. The L value of BBAP was also significantly higher than that of BBOP (p<0.05). Further, as the boiling time increased, turbidity increased in the BBAP samples. In the quantitative descriptive analysis, the BBOP samples exhibited stronger brownness, transparency, meaty off-odor, meaty off-flavor, and sulfuric odor than the BBAP samples.


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