Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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A Study on the Extraction Time and Component Analysis of Goat Meat with Bone Extract

흑염소 육골액의 적정 추출시간 및 성분 분석에 관한 연구

  • Published : 2002.12.01
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Abstract

An attempt was made in this study to investigate the optimum extracting time from meat with bone of goat and the nutritional component of its extract. for the trials, the mixtures of meat with bone and water were adjusted to the ratios of five to four by weight and extracted for 6, 9 and 12 hours at 120$\^{C}$ under autoclave. Judging from the content of mineral and amino acid, nonenzymatic browning and yield, the optimum extracting time was 9 hours. The major components of mineral were composed of 47.7mg％ potassium, 12.7mg% calcium, 150.0mg% sodium, 105.3mg% phosphorus and 0.5mg% iron, and of amino acids composed of 1,308.0mg% glutamic acid, 1,464.2mg% glycine, 750.2mg% alanine and 828.lmg% proline in extract. The yield of extract was 32.1 percentage by dry basis.

Keywords

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