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KMID : 1011620190350050460
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 5 p.460 ~ p.470
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Changes of Inorganic Component in Bone Broth of Hanwoo Cow by Extraction Time
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Hong Young-Shin
Jeong Ji-Young
Son Ji-Hyeon
Song Ok-Yeon
Hwang In-Min
Islam Md. Atikul
Kim Hui-Eun
Kim Kyong-Su
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Abstract
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Purpose: This study was designed to determined the changes of inorganic components in Hanwoo cow bone (shank, sacrum, feet and miscellaneous) according to the different extraction times of bone broth.
Method: The extraction time of bone broth was up to 14 hours, and the broth was sampled every 2 hours. The macro (Na, S, K, Ca, P and Mg) and micro (Mo, Cr, Mn, Cu, Rb, V, Li, Ba, Sr, Ga and Co) inorganic components were analyzed by ICP-OES and ICP-MS respectively.
Results: The highest amount of Na was found in all parts of Hanwoo cow bone. The amount of S and Na were most abundant in feet, whereas the K, P, Ca and Mg were the highest in the miscellaneous bones. The quantity of Ca is increased until 14 hours of heating, but the quantity of Na, K, P, S and Mg were increased until heating for 12 hours. The micro mineral (Mo) was the highest in sacrum broth and it was increased by heating up to 14 hours.
Conclusion: The quantity of macro and micro inorganic components varied according to the bones of Hanwoo cows and it is depending on bone of Hanwoo cow. Extracted inorganic matter with heating time was found to be different according to kinds of inorganic components. Based on the above results, it was determined that the optimum heating time for Hanwoo cow bone broth was 12 hours.
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KEYWORD
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Hanwoo cow, macro inorganic, micro inorganic, ICP-OES, ICP-MS
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