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CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS

Year 2022, Volume: 47 Issue: 6, 1092 - 1103, 15.12.2022
https://doi.org/10.15237/gida.GD22074

Abstract

Bone broth has been utilized as food and as a favorite ingredient in many dishes for centuries; notwithstanding, due to the recent growing interest of the consumers, industrial production of bone broths has become widespread. This study evaluated physical and chemical quality features of industrial bone broths produced with beef bone, water, and seasonings (BC), including vegetable mixture (BV), beef trotter (BT), or beef trotter plus sheep head meat (BTH). BTH had the highest lipid and protein contents, and also lipid oxidation levels. The lowest free fatty acids were detected in BC, followed by BT, BV and BTH. SIMCA model provided distinct clusters with interclass distances of more than 3. Consequently, bone broths showed different quality characteristics when formulated with meat or non-meat ingredients. Specifically, FTIR combined with multivariate analysis might provide valuable information, but further studies are needed to quantify the amounts of ingredients added to the formulation.

References

  • Aljumaily, M.A. (2011). The effect of concentrated bone broth as a dietary supplementation on bone healing in rabbits. Annals of the College of Medicine, 37: 42-47. doi: 10.33899/mmed.2011.34633
  • Anonymous. (2018). “Opening the world with marrow containing bone broth”. Anadolu Agency, Available at: https://www.aa.com.tr/tr/yasam/ilikli-kemik-suyuyla-dunyaya-acilacak/1119583 [in Turkish]. (Accessed 16 July 2022).
  • Anonymous. (2020). “Enterprise for bone broth”. E-bulletin of Hürriyet, Available at: https://www.hurriyet.com.tr/yazarlar/mete-tamer-omur/kemik-suyuna-girisim-41567741 [in Turkish]. (Accessed 16 July 2022).
  • Anonymous. (2021). “Gold Vitamin is going to grow with bone broth and odorless sheep tail fat”. Dünya News Center, Available at: https://www.dunya.com/sehirler/gold-vitamin-kemik-suyu-ve-kokusuz-kuzu-kuyruk-yagi-ile-buyuyecek-haberi-632052 [in Turkish]. (Accessed 16 July 2022).
  • AOAC (2012). Official Methods of Analysis AOAC International. 19th Edition, Gaithersburg, MD, the USA.
  • Aykın-Dinçer, E., Özdemir, M., Topuz, A. (2021). Quality characteristics of bone broth powder obtained through Refractance Window™ drying. LWT Food Science and Technology, 147: 111526. doi: 10.1016/j.lwt.2021.111526
  • Bendini, A., Cerretani, L., Di Virgilio, F., Belloni, P., Bonoli-Carbognin, M., Lercker, G. (2007). Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils. Journal of Food Quality, 30: 424–437. doi: 10.1111/j.1745-4557.2007.00132.x
  • Chiang, J.H., Yeo, M.T.Y., Ong, D.S.M., Henry, C.J. (2022). Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates. Food Chemistry, 383: 132609. doi: 10.1016/j.foodchem.2022.132609
  • Chimeegee, N., Dashmaa, D. (2018). The daily value of micronutrients in newly produced beef and horse concentrated bone broths. Mongolian Journal of Agricultural Sciences, 23(1): 30-34. doi: 10.5564/mjas.v23i01.1018
  • Choi, H.G., Choi, H.S., Choi, Y.S., Jung, M.O., Choi, J.S., Choi, Y.I. (2016). Effects of mixed bone and brisket meat on physico-chemical characteristics of shank bone and rib extracts from Hanwoo. Korean Journal for Food Science of Animal Resources, 36 (1): 61–67. doi: 10.5851%2Fkosfa.2016.36.1.61
  • Demirok Soncu, E., Kolsarıcı, N., Akoğlu, İ., Bektaş, G. (2014). The effects of vacuum tumbling combined with sodium tripolyphosphate on lipolytic and oxidative changes in beef döner. The Journal of Food, 39(5): 259–266. doi: 10.15237/gida.GD14033
  • Deniz, E., Altuntaş, E.G., Ayhan, B., İğci, N., Özel Demiralp, D., Candoğan, K. (2018). Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy. Journal of Food Processing and Preservation, 42: 13767. doi: 10.1111/jfpp.13767
  • Du, M., Ahn, D. U. (2002). Effect of antioxidants on the quality of irradiated sausages prepared with Turkey thigh meat. Poultry Science, 81(8): 1251–1256. doi: 10.1093/ps/81.8.1251
  • Ellis, D.I., Muhamadali, H., Haughey, S.A., Elliott, C.T., Goodacre, R. (2015). Point‐and‐shoot: Rapid quantitative detection methods for on‐site food fraud analysis–moving out of the laboratory and into the food supply chain. Analytical Methods, 7(22): 9401–9414. doi: 10.1039/C5AY02048D
  • Ercoşkun, H., Taği, S., Ertaş, A.H. (2010). The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks. Meat Science, 85(1): 174–81. doi: 10.1016/j.meatsci.2009.12.022
  • Ergezer, H., Kara, Y., Özünlü, O. (2018). Production of bone broth powder with spray drying using three different carrier agents. Food Science of Animal Resources, 38: 1273–1285. doi: 10.5851/kosfa.2018.e63
  • Flynn, A.W., Bramblett, V.D. (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. Journal of Food Science, 40(3): 631–633. doi: 10.1111/j.1365-2621.1975.tb12544.x.
  • Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö. (1995). Quality Control in Meat and Meat Products and Labrotary Practice Guide. Atatürk University, Publishment no: 751, Erzurum [in Turkish].
  • Hay, L., Dane, H. (2016). Bone broth secret: A culinary adventure in health, beauty, and longevity. 1st Edition, Hay House Inc., the USA, 400 p.
  • Hsu, D.J., Lee, C.W., Tsai, W.C., Chien, Y.C. (2017). Essential and toxic metals in animal bone broths. Food and Nutrition Research, 61(1): 1347478. doi: 10.1080/16546628.2017.1347478.
  • Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M.T., Ruiz-Capillas, C. (2010). Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Research International, 43: 2068–2076. doi: 10.1016/j.foodres.2010.06.010
  • Kim, M.S. (2006). The effect on the nutritional value of beef leg and rib bone soup by boiling time. Journal of the Korean Society of Food Culture, 21: 161–165. Kowale, B.N., Kesava, R.V., Pedda, B.N., Nagendra, S., Girdhar, S.B. (1996). Lipid oxidation and cholesterol oxidation in mutton during cooking and storage. Meat Science, 43: 195–202. doi: 10.1016/0309-1740(96)84591-8
  • Kurniawati, E., Rohman, A., Triyana, K. (2014). Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics. Meat Science, 96(1): 94–98. doi: 10.1016/j.meatsci.2013.07.003
  • Lohumi, S., Lee, S., Lee, H., Cho, B.K. (2015). A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends in Food Science and Technology, 46(1): 85–98. doi: 10.1016/j.tifs.2015.08.003
  • Mar-Solís, L.M., Soto-Domínguez, A., Rodríguez-Tovar, L.E., Rodríguez-Rocha, H., García-García, A., Aguirre-Arzola, V.E., Zamora-Ávila, D.E., Garza-Arredondo, A.J., Castillo-Velázquez, U. (2021). Analysis of the anti-inflammatory capacity of bone broth in a murine model of ulcerative colitis. Medicina, 57: 1138. doi: 10.3390/medicina57111138
  • Movasaghi, Z., Rehman, S., Ur Rehman, D.I. (2008). Fourier transform infrared (FTIR) spectroscopy of biological tissues. Applied Spectroscopy Reviews, 43(2), 134–179. doi: 10.1080/05704920701829043
  • Nuñez De Gonzalez, M.T., Boleman, R.M., Miller, R.K., Keeton, J.T., Rhee, K.S. (2008). Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. Journal of Food Science, 73: 63–71. doi: 10.1111/j.1750-3841.2008.00744.
  • Pegg, R.B., Shahidi, F. (2007). Off flavors and rancidity in foods. In: Handbook of Meat Poultry and Seafood and Quality, Nollet, L.M.L. (ed.). Blackwell Publishing, the USA, pp. 217–228.
  • Rohman, A., Erwanto, Y., Man, Y.B.C. (2011). Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy. Meat Science, 88(1): 91–95. doi: 10.1016/j.meatsci.2010.12.007
  • Song, S., Li, S., Fan, L., Hayat, K., Xiao, Z., Chen, L., Tang, Q. (2016). A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction. Food Chemistry, 208: 81–88. doi: 10.1016/j.foodchem.2016.03.062
  • Stuart, B. (2004). Infrared spectroscopy: Fundamentals and applications. John Wiley and Sons Ltd, Chichester, the UK, 248 p.
  • Toldrá, F., Reig, M., Mora, L. (2021). Management of meat by- and co-products for an improved meat processing sustainability. Meat Science, 181: 108608. doi: 10.1016/j.meatsci.2021.108608
  • Turkish Statistical Institute. (2022). Red Meat Production Statistics, 2020-2021. No:45671, Publisment Date: 06.05.2022. Cankaya, Ankara [in Turkish].

ÇEŞİTLİ ET VE ET OLMAYAN BİLEŞENLERLE FORMÜLE EDİLEN ENDÜSTRİYEL KEMİK SULARININ KARAKTERİZASYONU

Year 2022, Volume: 47 Issue: 6, 1092 - 1103, 15.12.2022
https://doi.org/10.15237/gida.GD22074

Abstract

Son yıllarda, gıda ve gıda bileşeni olarak kullanılan kemik suyunun endüstriyel üretimi yaygınlaşmıştır. Çalışmada, dana kemik, su ve baharatlar (BC); dana kemik, su, baharatlar ve sebze karışımı (BV); dana kemik, su, baharatlar ve dana paça (BT), veya dana kemik, su, baharatlar, dana paça ve kuzu kelle eti ile (BTH) formüle edilmiş endüstriyel kemik sularının fiziksel ve kimyasal kalite özellikleri değerlendirilmiştir. En yüksek yağ ve protein miktarları ve aynı zamanda en yüksek lipit oksidasyonu BHT örneklerinde belirlenmiştir. En düşük serbest yağ asitliği BC örneklerinde bulunurken, bu grubu BT, BV ve BTH takip etmiştir. SIMCA modeli, örnek grupları için sınıflar arası mesafenin 3’ten büyük olduğunu göstermiştir. Sonuç olarak, kemik suyunun et veya et olmayan bileşenlerle formüle edilmesinin kalite karakteristiklerinde farklılıklar oluşturabileceği saptanmıştır. Spesifik olarak, çok değişkenli analizlerle kombine edilen FTIR analizinin, kemik suları hakkında önemli bilgiler sağlayabileceği belirlenmiştir. Ancak formülasyona eklenen bu bileşenlerin miktarlarını ölçmek için daha fazla çalışmaya ihtiyaç duyulmaktadır.

References

  • Aljumaily, M.A. (2011). The effect of concentrated bone broth as a dietary supplementation on bone healing in rabbits. Annals of the College of Medicine, 37: 42-47. doi: 10.33899/mmed.2011.34633
  • Anonymous. (2018). “Opening the world with marrow containing bone broth”. Anadolu Agency, Available at: https://www.aa.com.tr/tr/yasam/ilikli-kemik-suyuyla-dunyaya-acilacak/1119583 [in Turkish]. (Accessed 16 July 2022).
  • Anonymous. (2020). “Enterprise for bone broth”. E-bulletin of Hürriyet, Available at: https://www.hurriyet.com.tr/yazarlar/mete-tamer-omur/kemik-suyuna-girisim-41567741 [in Turkish]. (Accessed 16 July 2022).
  • Anonymous. (2021). “Gold Vitamin is going to grow with bone broth and odorless sheep tail fat”. Dünya News Center, Available at: https://www.dunya.com/sehirler/gold-vitamin-kemik-suyu-ve-kokusuz-kuzu-kuyruk-yagi-ile-buyuyecek-haberi-632052 [in Turkish]. (Accessed 16 July 2022).
  • AOAC (2012). Official Methods of Analysis AOAC International. 19th Edition, Gaithersburg, MD, the USA.
  • Aykın-Dinçer, E., Özdemir, M., Topuz, A. (2021). Quality characteristics of bone broth powder obtained through Refractance Window™ drying. LWT Food Science and Technology, 147: 111526. doi: 10.1016/j.lwt.2021.111526
  • Bendini, A., Cerretani, L., Di Virgilio, F., Belloni, P., Bonoli-Carbognin, M., Lercker, G. (2007). Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils. Journal of Food Quality, 30: 424–437. doi: 10.1111/j.1745-4557.2007.00132.x
  • Chiang, J.H., Yeo, M.T.Y., Ong, D.S.M., Henry, C.J. (2022). Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates. Food Chemistry, 383: 132609. doi: 10.1016/j.foodchem.2022.132609
  • Chimeegee, N., Dashmaa, D. (2018). The daily value of micronutrients in newly produced beef and horse concentrated bone broths. Mongolian Journal of Agricultural Sciences, 23(1): 30-34. doi: 10.5564/mjas.v23i01.1018
  • Choi, H.G., Choi, H.S., Choi, Y.S., Jung, M.O., Choi, J.S., Choi, Y.I. (2016). Effects of mixed bone and brisket meat on physico-chemical characteristics of shank bone and rib extracts from Hanwoo. Korean Journal for Food Science of Animal Resources, 36 (1): 61–67. doi: 10.5851%2Fkosfa.2016.36.1.61
  • Demirok Soncu, E., Kolsarıcı, N., Akoğlu, İ., Bektaş, G. (2014). The effects of vacuum tumbling combined with sodium tripolyphosphate on lipolytic and oxidative changes in beef döner. The Journal of Food, 39(5): 259–266. doi: 10.15237/gida.GD14033
  • Deniz, E., Altuntaş, E.G., Ayhan, B., İğci, N., Özel Demiralp, D., Candoğan, K. (2018). Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy. Journal of Food Processing and Preservation, 42: 13767. doi: 10.1111/jfpp.13767
  • Du, M., Ahn, D. U. (2002). Effect of antioxidants on the quality of irradiated sausages prepared with Turkey thigh meat. Poultry Science, 81(8): 1251–1256. doi: 10.1093/ps/81.8.1251
  • Ellis, D.I., Muhamadali, H., Haughey, S.A., Elliott, C.T., Goodacre, R. (2015). Point‐and‐shoot: Rapid quantitative detection methods for on‐site food fraud analysis–moving out of the laboratory and into the food supply chain. Analytical Methods, 7(22): 9401–9414. doi: 10.1039/C5AY02048D
  • Ercoşkun, H., Taği, S., Ertaş, A.H. (2010). The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks. Meat Science, 85(1): 174–81. doi: 10.1016/j.meatsci.2009.12.022
  • Ergezer, H., Kara, Y., Özünlü, O. (2018). Production of bone broth powder with spray drying using three different carrier agents. Food Science of Animal Resources, 38: 1273–1285. doi: 10.5851/kosfa.2018.e63
  • Flynn, A.W., Bramblett, V.D. (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. Journal of Food Science, 40(3): 631–633. doi: 10.1111/j.1365-2621.1975.tb12544.x.
  • Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö. (1995). Quality Control in Meat and Meat Products and Labrotary Practice Guide. Atatürk University, Publishment no: 751, Erzurum [in Turkish].
  • Hay, L., Dane, H. (2016). Bone broth secret: A culinary adventure in health, beauty, and longevity. 1st Edition, Hay House Inc., the USA, 400 p.
  • Hsu, D.J., Lee, C.W., Tsai, W.C., Chien, Y.C. (2017). Essential and toxic metals in animal bone broths. Food and Nutrition Research, 61(1): 1347478. doi: 10.1080/16546628.2017.1347478.
  • Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M.T., Ruiz-Capillas, C. (2010). Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Research International, 43: 2068–2076. doi: 10.1016/j.foodres.2010.06.010
  • Kim, M.S. (2006). The effect on the nutritional value of beef leg and rib bone soup by boiling time. Journal of the Korean Society of Food Culture, 21: 161–165. Kowale, B.N., Kesava, R.V., Pedda, B.N., Nagendra, S., Girdhar, S.B. (1996). Lipid oxidation and cholesterol oxidation in mutton during cooking and storage. Meat Science, 43: 195–202. doi: 10.1016/0309-1740(96)84591-8
  • Kurniawati, E., Rohman, A., Triyana, K. (2014). Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics. Meat Science, 96(1): 94–98. doi: 10.1016/j.meatsci.2013.07.003
  • Lohumi, S., Lee, S., Lee, H., Cho, B.K. (2015). A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends in Food Science and Technology, 46(1): 85–98. doi: 10.1016/j.tifs.2015.08.003
  • Mar-Solís, L.M., Soto-Domínguez, A., Rodríguez-Tovar, L.E., Rodríguez-Rocha, H., García-García, A., Aguirre-Arzola, V.E., Zamora-Ávila, D.E., Garza-Arredondo, A.J., Castillo-Velázquez, U. (2021). Analysis of the anti-inflammatory capacity of bone broth in a murine model of ulcerative colitis. Medicina, 57: 1138. doi: 10.3390/medicina57111138
  • Movasaghi, Z., Rehman, S., Ur Rehman, D.I. (2008). Fourier transform infrared (FTIR) spectroscopy of biological tissues. Applied Spectroscopy Reviews, 43(2), 134–179. doi: 10.1080/05704920701829043
  • Nuñez De Gonzalez, M.T., Boleman, R.M., Miller, R.K., Keeton, J.T., Rhee, K.S. (2008). Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. Journal of Food Science, 73: 63–71. doi: 10.1111/j.1750-3841.2008.00744.
  • Pegg, R.B., Shahidi, F. (2007). Off flavors and rancidity in foods. In: Handbook of Meat Poultry and Seafood and Quality, Nollet, L.M.L. (ed.). Blackwell Publishing, the USA, pp. 217–228.
  • Rohman, A., Erwanto, Y., Man, Y.B.C. (2011). Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy. Meat Science, 88(1): 91–95. doi: 10.1016/j.meatsci.2010.12.007
  • Song, S., Li, S., Fan, L., Hayat, K., Xiao, Z., Chen, L., Tang, Q. (2016). A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction. Food Chemistry, 208: 81–88. doi: 10.1016/j.foodchem.2016.03.062
  • Stuart, B. (2004). Infrared spectroscopy: Fundamentals and applications. John Wiley and Sons Ltd, Chichester, the UK, 248 p.
  • Toldrá, F., Reig, M., Mora, L. (2021). Management of meat by- and co-products for an improved meat processing sustainability. Meat Science, 181: 108608. doi: 10.1016/j.meatsci.2021.108608
  • Turkish Statistical Institute. (2022). Red Meat Production Statistics, 2020-2021. No:45671, Publisment Date: 06.05.2022. Cankaya, Ankara [in Turkish].
There are 33 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Muge Urgu Ozturk 0000-0002-6345-9252

Burcu Öztürk Kerimoğlu 0000-0001-9777-8510

Early Pub Date October 19, 2022
Publication Date December 15, 2022
Published in Issue Year 2022 Volume: 47 Issue: 6

Cite

APA Urgu Ozturk, M., & Öztürk Kerimoğlu, B. (2022). CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS. Gıda, 47(6), 1092-1103. https://doi.org/10.15237/gida.GD22074
AMA Urgu Ozturk M, Öztürk Kerimoğlu B. CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS. The Journal of Food. December 2022;47(6):1092-1103. doi:10.15237/gida.GD22074
Chicago Urgu Ozturk, Muge, and Burcu Öztürk Kerimoğlu. “CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS”. Gıda 47, no. 6 (December 2022): 1092-1103. https://doi.org/10.15237/gida.GD22074.
EndNote Urgu Ozturk M, Öztürk Kerimoğlu B (December 1, 2022) CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS. Gıda 47 6 1092–1103.
IEEE M. Urgu Ozturk and B. Öztürk Kerimoğlu, “CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS”, The Journal of Food, vol. 47, no. 6, pp. 1092–1103, 2022, doi: 10.15237/gida.GD22074.
ISNAD Urgu Ozturk, Muge - Öztürk Kerimoğlu, Burcu. “CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS”. Gıda 47/6 (December 2022), 1092-1103. https://doi.org/10.15237/gida.GD22074.
JAMA Urgu Ozturk M, Öztürk Kerimoğlu B. CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS. The Journal of Food. 2022;47:1092–1103.
MLA Urgu Ozturk, Muge and Burcu Öztürk Kerimoğlu. “CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS”. Gıda, vol. 47, no. 6, 2022, pp. 1092-03, doi:10.15237/gida.GD22074.
Vancouver Urgu Ozturk M, Öztürk Kerimoğlu B. CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS. The Journal of Food. 2022;47(6):1092-103.

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