This study clarified proper extract time of manufacturing shank bone extract and rib bone extract, and looked into their processing characteristics respectively after adding natural calcium agents such as calcium lactate and later quality and storage characteristics. In addition, the study was condu...
This study clarified proper extract time of manufacturing shank bone extract and rib bone extract, and looked into their processing characteristics respectively after adding natural calcium agents such as calcium lactate and later quality and storage characteristics. In addition, the study was conducted to examine a calcium-to-phosphorus ratio in shank bone extract and rib bone extract due to the addition of calcium lactate, and eventually to determine the proper addition level. Experiment Ⅰ. Study of shank bone extract and rib extract This experiment was carried out to clarify proper extract time of manufacturing shank bone extract and rib bone extract, and extract time was categorized into 1 hour, 6 hours, 10 hours, 24 hours, and 48 hours. The longer extraction time, the more moisture was reduced in both shank bone extract and rib bone extract, whereas the more protein, fat, and ash were increased. Also, quality characteristics such as salinity, glucose, and meat color were increased in both of them over extraction time. In the sensory test, shank bone extract of 24 hours and 48 hours showed good scores, and rib bone extract started to show the high level of taste and overall preference after 10 hours of extract. This result suggests that 24 hours and 10 hours is proper for shank bone extract and rib bone extract, respectively. Experiment Ⅱ. Study of calcium fortification in shank bone and rib bone extracts Shank bone extract was obtained after 24 hours, while rib bone extract was after 10 hours throughout the experiment 1. Four kinds of natural calcium agents were added with different amounts. pH was higher with the more addition of calcium lactate and calcium gluconate, wheres it was lower with the more addition of calcium oxide and oyster shell powder. The sensory test of shank bone extract and rib bone extract showed that chromaticity was significantly similar regardless of additive contents of calcium lactate and calcium gluconate. Flavor was significantly higher with 3 % of calcium oxide than other treatment groups. The above finding showed that increased calcium additives improved quality characteristics unlike the very low result of sensory test, so more than 1 % of calcium is expected to lower the unique flavor of extract, thereby depreciating marketability. Even a little addition of calcium oxide showed low sensory scores, and oyster shell powder also showed low sensory scores with its more addition, so calcium lactate and calcium gluconate seem to be appropriate for this study. Experiment Ⅲ. Study of calcium lactate fortification in shank bone and rib bone extracts (Final products) Through the above experiment, 24 hours and 10 hours has been determined as proper extract time for shank bone extract and rib bone extract, respectively. As the result of the sensory test and quality characteristics, calcium lactate has been determined as a proper calcium additive. This experiment examined the quality and storage characteristics ranging from no addition to maximum 1 % of calcium lactate in shank bone extract and rib bone extract, as well as the addition level of calcium lactate close to a one-to-one ratio between calcium and phosphorus through mineral content. The result has found that the addition of calcium lactate to shank bone extract lowered pH but increased salinity, glucose, and turbidity. The sensory test showed the maximum 0.1 % addition made a big difference unlike no addition. Rib bone extract showed decreasing pH with the addition of more than 0.1 %, and salinity, glucose, and turbidity increased with the increased addition. The sensory test didn’t show a big difference between the treatment group of maximum 0.1 % and the control group without addition. Also, mineral content was close to an one-to-one ratio between calcium and phosphorus in case of 0.1 % addition. Therefore, the findings have shown that both shank bone extract and rib bone extract can add maximum 0.1 % of calcium lactate.
This study clarified proper extract time of manufacturing shank bone extract and rib bone extract, and looked into their processing characteristics respectively after adding natural calcium agents such as calcium lactate and later quality and storage characteristics. In addition, the study was conducted to examine a calcium-to-phosphorus ratio in shank bone extract and rib bone extract due to the addition of calcium lactate, and eventually to determine the proper addition level. Experiment Ⅰ. Study of shank bone extract and rib extract This experiment was carried out to clarify proper extract time of manufacturing shank bone extract and rib bone extract, and extract time was categorized into 1 hour, 6 hours, 10 hours, 24 hours, and 48 hours. The longer extraction time, the more moisture was reduced in both shank bone extract and rib bone extract, whereas the more protein, fat, and ash were increased. Also, quality characteristics such as salinity, glucose, and meat color were increased in both of them over extraction time. In the sensory test, shank bone extract of 24 hours and 48 hours showed good scores, and rib bone extract started to show the high level of taste and overall preference after 10 hours of extract. This result suggests that 24 hours and 10 hours is proper for shank bone extract and rib bone extract, respectively. Experiment Ⅱ. Study of calcium fortification in shank bone and rib bone extracts Shank bone extract was obtained after 24 hours, while rib bone extract was after 10 hours throughout the experiment 1. Four kinds of natural calcium agents were added with different amounts. pH was higher with the more addition of calcium lactate and calcium gluconate, wheres it was lower with the more addition of calcium oxide and oyster shell powder. The sensory test of shank bone extract and rib bone extract showed that chromaticity was significantly similar regardless of additive contents of calcium lactate and calcium gluconate. Flavor was significantly higher with 3 % of calcium oxide than other treatment groups. The above finding showed that increased calcium additives improved quality characteristics unlike the very low result of sensory test, so more than 1 % of calcium is expected to lower the unique flavor of extract, thereby depreciating marketability. Even a little addition of calcium oxide showed low sensory scores, and oyster shell powder also showed low sensory scores with its more addition, so calcium lactate and calcium gluconate seem to be appropriate for this study. Experiment Ⅲ. Study of calcium lactate fortification in shank bone and rib bone extracts (Final products) Through the above experiment, 24 hours and 10 hours has been determined as proper extract time for shank bone extract and rib bone extract, respectively. As the result of the sensory test and quality characteristics, calcium lactate has been determined as a proper calcium additive. This experiment examined the quality and storage characteristics ranging from no addition to maximum 1 % of calcium lactate in shank bone extract and rib bone extract, as well as the addition level of calcium lactate close to a one-to-one ratio between calcium and phosphorus through mineral content. The result has found that the addition of calcium lactate to shank bone extract lowered pH but increased salinity, glucose, and turbidity. The sensory test showed the maximum 0.1 % addition made a big difference unlike no addition. Rib bone extract showed decreasing pH with the addition of more than 0.1 %, and salinity, glucose, and turbidity increased with the increased addition. The sensory test didn’t show a big difference between the treatment group of maximum 0.1 % and the control group without addition. Also, mineral content was close to an one-to-one ratio between calcium and phosphorus in case of 0.1 % addition. Therefore, the findings have shown that both shank bone extract and rib bone extract can add maximum 0.1 % of calcium lactate.
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