Compositional Properties of Soup Stock Prepared From Femur Bones of Yeso Sika Deer (Cervus nippon yesoensis).

Soup stock was prepared solely from Yeso sika deer (Cervus nippon yesoensis) femurs by heating at 80°C-90°C under normal pressure for 6-48 h. Total nitrogen generally increased with extraction time, with no significant differences among the 18- to 48 h conditions; within this range, the observed mean was highest at 36 h, which was therefore selected as the representative condition for compositional analysis. The 36 h stock contained 99.6 g/100 g moisture and 0.4 g/100 g crude protein and had a pH of 8.6. Fifteen free amino acids were detected (total, 1.45 mg/100 mL), with glutamic acid (Glu) the most abundant (0.268 mg/100 mL). Free hydroxyproline and inosine 5'-monophosphate (IMP) concentrations were 0.011 and 0.188 mg/100 mL, respectively, and free peptide equivalents were 9.00 mg of bovine serum albumin equivalent/100 mL. Total free amino acids, Glu, and IMP were lower than in previously reported bone soups, but differences in raw materials and preparation conditions preclude direct comparison. These findings provide basic information for evaluating Yeso sika deer bone as a food material.