Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Nutritional Components of Cow Feet Jokpyun and Jokpyun Added Chicken and Codfish

소족편 및 소족에 닭과 건대구를 첨가한 족편의 영양성분 - 연구노트 -

  • 곽은정 (경희대학교 식품영양학과) ;
  • 안효진 (경희대학교 식품영양학과) ;
  • 이경희 (경희대학교 식품영양학과) ;
  • 이영순 (경희대학교 식품영양학과)
  • Published : 2003.03.01
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Abstract

This study investigated the nutritional components of jokpyun. Jokpyuns made with cow feet and two kinds of jokpyun were added 30% of chicken and dry codfish to 70% of cow feet, respectively. There was no difference in moisture contents among three jokpyuns. Crude protein content was higher in jokpyun made with cow feet than in those added chicken and dry codfish. Contents of lipid and ash in jokpyuns added chicken and dry codfish were higher than those of jokpyun made with cow feet. The ratio of unsaturated fatty acid in jokpyun added dry codfish was the highest, but, that of linoleic acid was the highest in jokpyun added chicken than the others. Amino acid contents were higher in the order of glycine, proline, alanine, glutamic acid and composition of essential amino acid was similar to soupstock made with beef shank and leg bone. The contents of glycine and alanine in jokpyun added codfish and that of glutamic acid in jokpyun made with cow feet were the highest. Especially, among essential amino acids lysine was the highest in all jokpyuns. Methionine and valine were higher jokpyun added chicken and jokpyun made with cow feet than the others. Calcium and phosphorous were higher in jokpyun added chicken than in others. From these results, jokpyun, especially added chicken, was seemed to be more nutritious than other jokpyuns.

소족편, 소족에 닭을 첨가한 족편 및 건대구를 첨가한 족편의 영양성분을 검토한 결과 수분함량은 시료족편간에 유사하였고, 조단백질 함량은 소족편이 닭이나 건대구 첨가 족편보다 약간 높았으며 조지방과 회분함량은 낮았다. 불포화지방산의 비율은 건대구 첨가 족편이 가장 높았으나, linoleic acid는 닭첨가 족편 중에 가장 높은 비율로 함유되어 있었다. 아미노산조성은 g1ycine, proline, alanine, glutantc acid 순으로 높았으나, glycine과 alanine은 건대구 첨가 족편에, glutamic acid는 소족편에 가장 많이 함유되어 있었다. 필수아미노산중에서 Iysine이 유사하게 모든 족편에서 가장 많았으며 methionine은 닭 첨가 족편에, valine은 소족편에 가장 많이 함유되어 있었다. 3종 족편중 건대구 첨가족편은 다른 족편보다 필수아미노산의 조성비가 가장 낮았다. 칼슘과 인은 닭 첨가 족편에 가장 많았고 건대구 첨가 족편에 가장 적었다. 이상의 결과로부터 족편은 사태나 사골의 용출액보다 조단백질과 칼슘함량이 2~3배 높은 양 농축되어 있어 영양적으로 우수한 음식임을 알 수 있었다 따라서, 족편을 조리하기 간편하며 현대인들의 구미에 맞는 상품으로 개발하여 우리 고유의 전통음식을 지켜 나가도록 노력해야 하겠다.

Keywords

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