A Comparative Analysis of Pork Bone Stock according to the Manufacturing
Year: 2025
Type: article
Abstract: This study investigated the use of a High-Frequency Induction Heating (HFIH) system combined with a traditional Korean iron pot, or gamasot, for producing pork bone stock. The gamasot's excellent heat retention and uniform heat distribution maximize the efficiency of high-frequency heating, offering a potential solution to issues with traditional gas heating like fire risk and thermal inefficiency. The research compared HFIH gamasot with gas heating methods using aluminum and stainless steel pots, analyzing the physicochemical properties and preference test of the resulting stocks. The results showed that the stock produced with the HFIH gamasot had significantly higher levels of crude protein and calcium (36.91 mg/kg). It also had a higher total amino acid content (1,616.667 μg/mL), particularly glutamic acid (122.65 μg/mL), which enhances the savory umami flavor. In sensory evaluations, the HFIH gamasot stock received the highest scores for both its umami flavor and overall preference. In conclusion, HFIH is considered an innovative and safer alternative that can produce higher-quality pork bone stock more efficiently. This approach could meet the growing consumer demand for eco-friendly and convenient food preparation technologies. This research, which is a novel application of HFIH using patented equipment, provides a foundation for developing a safe, sustainable, and efficient stock production system in the food industry.
Authors: Dae-Hwan Kwak, Kwang-In Byun
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7122538820
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