The effect of different cooking techniques and organic acid use on product quality in bone water production

The aim of this study is to investigate the effect of the use of organic acid in the production of bone broth and the effect of the product produced by using different cooking methods on the extract quality. Organic acids used in the study; citric acid and lactic acid and the methods used are open and closed boiler cooking methods. Bone broth was produced in 4 hours of cooking time at atmospheric pressure in the open boiler method. In the closed boiler method, production was carried out in an autoclave under 1 atm pressure and at 121°C for 4 hours of cooking time. pH, dry matter, ash, fat, protein, mineral substance (Ca, P, Mg, K, Na, Fe), amino acid analyzes were made in the obtained bone broths and the results were evaluated. According to the results of the composition analysis, it was observed that the addition of organic acid to the bone broth had a nutritional value-enhancing effect. Total mineral substance values of bone broth produced by open and closed boiler method were determined as 8268.1 and 4103.4 mg/kg, respectively. According to these data, the increase in the open boiler method was determined as 2 times. It has been determined that acid application causes 10-15 times increase in total mineral substance content, 50-60 times increase in Ca and Mg values and 10-15 times increase in P values. In addition, when the effect of acid application on standard amino acids is examined, it is seen that there is a 2-3 fold increase in the results. Glycine amino acid was determined in the highest amount in the applied methods, followed by proline amino acid. When the cooking methods of hydroxyproline amino acid are compared, it is seen that there is an increase of approximately 1.5 times in production with the closed boiler method, while an increase of approximately 1-1.5 times in acid applications. Total essential amino acid value in bone broth was determined as 473.93 and 713.79 mg/100 g in open and closed boiler production, respectively, and a 1.5-fold increase was detected. When the acid application process was evaluated, it was determined that the addition of organic acid increased the total amount of essential amino acids. In particular, lactic acid appears to increase the total essential amino acid approximately 2.5 times. In this study, it was determined that the cooking method and the use of organic acid had a significant effect on the nutritional characterization of bone broth at the p<0.05 level.