PREPARATION AND QUALITIES OF AUTOCLAVED GOOSE BONE BROTH DURING REFRIGERATED STORAGE

摘要

IntroductionIn addition to manufacturing as bone meals for animal or aquaculture feeds or as fertilizer (Bureau et al., 2000), bones, which are animal by-products, are also utilized to make broth for human consumption. Broth, also known as soup stock, has been widely applied in cooking to enhance flavors of dishes. Commercial broths are normally made from pig, cattle, chicken or mushrooms (Lin, 1987; Yang, 1996; Weng, 2004; Chiang et al., 2006). Traditionally, broth is made by cooking bone frames in water for a long period of time. Tedious time and energy consumption by using this traditional cooking method makes it is impossible to manufacture broth commercially. Also, such long time cooking at high temperature might also result in more possibilities of fat rancidity, thus reducing qualities of broth. Goose has been raised in Taiwan for years, and its meat is very popular as a special meat source in Taiwan and other areas. Needs of deboned goose to make processed products has been increased largely, thus leads qualities of goose bones produced in volumes. How to utilize this animal byproducts, bone frame after deboning, has been become a big concern for industries in Taiwan. Accordingly, this research was to evaluate the qualities of autoclaved goose bone broth when the products were stored under refrigeration.