사과산 첨가량에 따른 오리 육수의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 21; no. 2; pp. 263 - 271
• Main Authors: 김기쁨(Ki-Bbeum Kim), 김동석(Dong-Suk Kim), 송정식(Jung-Sik Song), 최수근(Soo-Keun Choi)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2011
• Subjects: 생활과학; sensory test; malic acid; free amino acid; duck; Stock
• ISSN: 1225-6781; 2288-8802

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.