Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value

Ma C, Tian X, Li Y, Guo J, Wang X, Chen S, Bai L, Wang Y, Zhang Y, Wang W · Journal of Food Composition and Analysis

Protein moved from bone into soup continuously and reached equilibrium after five hours. Across the cook the proportion of fragments above 10 kDa fell by 21.4%, so extended high-temperature cooking does shift the size distribution downward — the question is by how much, since the material remains substantially larger than the 2-5 kDa of a commercial peptide. Oxidation tracked the heat: sulfhydryl loss reached 65.3% by the end. Longer cooking raised protein and amino acid content, with 17 amino acids present, 8 of them essential.

Population

Bovine bone soup cooked at 121 C for one to six hours (no biological subjects)

Intervention

Increasing cooking time at 121 C; protein migration, molecular weight distribution, oxidation markers and amino acid content measured

Limitations

Bovine bone, and a 121 C retort rather than a stockpot. The abstract reports the above-10 kDa fraction as falling by 21.4% without stating whether that is a relative or a percentage-point change, and the full text is paywalled — so the residual fraction above 10 kDa cannot be derived from it. Six hours is the longest time point, well short of a 24-48 h simmer.