ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.26 No.1 pp.21-28
DOI : https://doi.org/10.12718/AARS.2015.26.1.21
DOI : https://doi.org/10.12718/AARS.2015.26.1.21
Quality Characteristics of Jelly with Leg Bone Hydrolysates from Jeju Crossbred Horse
05 May 2015
17 June 2015
18 June 2015
Abstract
Horse leg bone has been used as a traditional folk medicine for the sick and weak. Bone primarily
contains collagen, a key building block of cells for bones, cartilage, and ligaments. In our previous study,
horse leg bone hydrolysates showed anti-oxidation and skin protection effects against UV light. The aim of
this study was to evaluate the quality of jelly containing Jeju crossbred horse leg bone hydrolysates at 0.3
(HLBH 0.3), 0.5 (HLBH 0.5) and 1.0% (HLBH 1.0). The HLBH 1.0 showed the highest pH and Brix values
compare to control. Lightness (L*) and redness (a*) of HLBH 1.0 showed the lowest value compare to other treatments. However, yellowness (b*) of HLBH 0.3 and 0.5% was increased significantly with increasing levels of Jeju crossbred horse leg bone hydrolysates (p<0.05), while HLBH 0.5 and HLBH 1.0 showed no significant difference. Hardness and chewiness of jelly was decreased with increase of HLBH up to 0.5%, whereas no significant difference was found between HLBH 0.5 and 1.0. In sensory evaluation, panels did not tell the difference of jelly with different level of HLBH in all sensory factors likely color, appearance, flavor, chewiness, taste, and overall acceptability. This result suggests that Jeju crossbred horse leg bone hydrolysates can be used up to 1% without any significant bad influence on quality and sensory characteristics of jelly.
contains collagen, a key building block of cells for bones, cartilage, and ligaments. In our previous study,
horse leg bone hydrolysates showed anti-oxidation and skin protection effects against UV light. The aim of
this study was to evaluate the quality of jelly containing Jeju crossbred horse leg bone hydrolysates at 0.3
(HLBH 0.3), 0.5 (HLBH 0.5) and 1.0% (HLBH 1.0). The HLBH 1.0 showed the highest pH and Brix values
compare to control. Lightness (L*) and redness (a*) of HLBH 1.0 showed the lowest value compare to other treatments. However, yellowness (b*) of HLBH 0.3 and 0.5% was increased significantly with increasing levels of Jeju crossbred horse leg bone hydrolysates (p<0.05), while HLBH 0.5 and HLBH 1.0 showed no significant difference. Hardness and chewiness of jelly was decreased with increase of HLBH up to 0.5%, whereas no significant difference was found between HLBH 0.5 and 1.0. In sensory evaluation, panels did not tell the difference of jelly with different level of HLBH in all sensory factors likely color, appearance, flavor, chewiness, taste, and overall acceptability. This result suggests that Jeju crossbred horse leg bone hydrolysates can be used up to 1% without any significant bad influence on quality and sensory characteristics of jelly.