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Combination effect of acetic acid and citric acid on calcium and phosphorus extraction from shank bone

초산과 구연산의 조합이 사골로부터 칼슘과 인의 용출에 미치는 영향

  • Kim, Dong Chung (Department of Integrated Materials Engineering, Chungwoon University) ;
  • Won, Sun Im (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
  • Received : 2016.09.30
  • Accepted : 2016.10.24
  • Published : 2017.03.30

Abstract

This study was conducted to investigate the effect of acetic acid and citric acid treatments on amount and content ratio of calcium (Ca) and phosphorus (P) which were extracted from beef shank bones. The amount of Ca in shank bone extracts significantly increased with increasing citric acid and acetic acid concentration, whereas the amount of P increased with only adding citric acid to extraction media. In the case of combined treatment with 0.2 % acetic acid and 0.1 % citric acid, the amounts of Ca and P increased to 30 and 400 %, respectively and Ca and P ratio were drastically improved from 7.53 to 1.85 compared with treatment of 0.2 % acetic acid. The sensory score of shank bone extract prepared with 0.2 % acetic acid and 0.1 % citric acid treatment showed the highest values in taste and overall acceptability among the tested shank bone extracts.

Acknowledgement

Supported by : 산학연협력

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