Minerals, Total Nitrogen and Free Amino Acid Contents in Shank Bone Stock according to Boiling Time

사골 용출액 중의 무기질, 총질소, 아미노산의 함량 변화

  • 박동연 (동국대학교 경주캠퍼스 문리과대학 가정교육과)
  • Published : 1986.09.30

Abstract

This study was examined the contents of calcium, phosphorus, magnesium, sodium, potassium, total nitrogen (total N) and free amino acid in shank bone stock as results of boiling for eight, twelve, sixteen and twenty hours. The results were as follows. 1) Contents of calium, sodium and potassium were increased according to boiling time, Content of calcium was more than two times after boiling for twenty hours as compared with eight hours. The contents of potassium and sodium were increased slightly but that of magnesium was constant in the course of boiling. The content of phosphorus was showed maximum value after toiling for eight hours and was decreased after boiling for twelve hours. 2) The content of total N was increased according to boiling time and showed moximum value after boiling for twenty hours. Total N was extracted more than two times after boiling for twenty hours as compared with eight hours. The content of free amino acid was little at various boiling time. The contents of glycine, glutamic acid and serine were increased according to boiling time. Glycine was the most abundant free amino acid and was followed in order of glutamic acid. alanine and serine.

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