Extraction Technology Of Flavor Substances In Chicken Bones And The Study On The Application Of Its Products

The research was focused on the following points:to Xiushan chicken skeleton as raw material, the protein, fat, ash, amino acid composition, major elements, trace elements and other essential nutrients of chicken bone were measured, and evaluated their nutritional value. When the chicken bone were pretreated, determined the optimal conditions of hydrolysis and ultrasonic treatment. Hydrolyzed animal protein (HAP) was prepared by enzymatic hydrolysis on chicken skeleton, and determined the best combination and proportion of complex enzymes, the optimum conditions of enzymatic hydrolysis. Prepared the final flavor by Maillard reaction precursors, and determined the optimum conditions of Maillard reaction. At the last, prepared chicken flavor seasoning by adding in seasoning salt. The results are as follows:(1) The nutritional analysis of chicken bone meal:The protein, fat, ash contents of chicken bone were 26.15%,9.25%,1.17%. It contained 17 kind amiino acids, and the content of essential amino acid in chicken bone was 9.36%. The ratio of essen-tial amino acids and total amino acid was 0.28, and non-essential amino acid essential amino acid was 0.40. The content of flavor amino acid was 21.3% in total amino acids, and sulfur-containing amino acids up to 2.48% in total amino acid ratio. The final amino acid score of protein value chick-en bone was 89. It closed to the ideal standards in body what FAO recommended.Chicken bone was rich in mineral elements. The constant elements in descending order was:Ca> Na> Mg> K, respec-tively were 142.25,13.79,10.94 and 7.68mg/100g. The trace element content in descending order was:zinc> Fe> Ni> Cu, respectively 22.70mg/100g,20.36mg/100g,1.31 mg/100g,0.87mg/100g.(2) The best conditions of hydrolysis pretreatment: When hydrolysis temperature was between 70℃and 90℃, the hydrolysis degree of four enzymes pretreatment increased with temperature increasing, and up to the maximum at 90℃, then decreased. So the optimal temperature of hydrolysis pretreatment was 90℃.When hydrolysis time was between 10 min andl5min, the hydrolysis degree of four enzyme increased with time increasing, and up to the maximum when 15min, then decreased. So the optimal time of hydrolysis pretreatment was 15min.(3) The best conditions of ultrasonic pretreatment:When the power of Ultrasonic was in the range 80W and160 W, the hydrolysis degrees of four kinds of enzymes pretreatment increased fast, followed by an increasing stability. The ultraso-nic power of protease trypsin, papain, and alkaline protease pretreatment was120W.The ultrasonic power of neutral protease was 160W. When the time of Ultrasonic was in the range 10min and15 min, the hydrolysis degrees of four kinds of enzymes pretreatment increased fast, up to the most at 15min, then decreased. So the optimal time of ultrasonic pretreatment was 15min.(4) The optimum conditions of four enzymatic hydrolysis treatments on chicken bone:The optimum parameters of Neutral protease hydrolysis treatment on chicken bone was: temperature 55℃, pH= 8.0, hydrolysis time 6h, the amount of enzyme was 10000U/g, and hydrolysis process was 21.71%.The optimum parameters of Protease trypsin hydrolysis treatment on chicken bone was:temperature 50℃, pH= 7.0, hydrolysis time 5h, the amount of enzyme was 6000U/g, and hydrolysis Process was 23.35%.The optimum parameters of papain hydrolysis treatment on chicken bone was:temperature 60℃, pH= 6.5, hydrolysis time 3h, the amount of enzyme was 10000U/g, and hydrolysis Process was 24.57%.The optimum parameters of alkaline protease hydrolysis treatment on chicken bone was:temperature 40℃, pH= 8.5, hydrolysis time 6h, the amount of enzyme was 6000U/g,and hydrolysis Process was 21.23%.(5) The best combination of enzyme and the optimum conditions of enzymatic hydrolysis treatment:Combinating the four enzyme in pairs, did enzymatic hydrolysis treatment in accordance with the ratio of 1:1. The combination of trypsin and papain show the best, The hydrolysis degree of different order ways were29.89% and 30.32%. And hydrolysis degree of the different order ways had no significant. So, the best combination of enzyme was trypsin and papain. The optimum conditions of enzyme complex were:temperature 55℃, pH= 6.5, hydrolysis time 4h, enzyme substrate ratio of 8000U/g, and hydrolysis degree was 30.02%.(6) The optimum conditions of chicken flavor seasoning:Using the hydrolyzed protein (HAP) of Xiushan Chicken bone as the base material, prepared meat flavor by Maillard reaction, and then adding in seasoning salt to make the chicken flavor seasoning. The best conditions of the Maillard reaction was:the temperature is 110℃, pH= 7.0, 15% addition level of glucose, the reaction time 40min. When the salt seasoning was 3%, the flavor was best.