Research On The Preparation Of Meat Flavor Using Duck Blood

Maillard reaction is the main reaction for obtaining meat flavour. Amino acids,vagetable protein or its hydrolysate and animal protein or its hydrolysate are themain precursors. Animal protein or its hydrolysate is deemed to the best choice.Blood, as a common by-product, use less because of inconvenient collection andstorage. With these factors, duck blood was taken as material to obtain blood plasmaprotein after anticoagulation, centrifugalization, dialysis and lyophilization. Theresults of enzymolysis and subcritical water treatment were analysed, and obtainedthe optimum conditions of preparing blood plasma peptides. Taking the peptides asmaterial, study on the optimal process of producing meat flavour obtained throughMaillard reaction. The antioxidant activity of Maillard reaction product wasmeasured, and also was contrast with Vc and BHT. Besides, the effects of peptideson the meat flavour prepared by Maillard reaction was studied. The results wereshowed as the following.1. The content of plasma protein obtained after anticoagulation,centrifugalization, dialysis and lyophilization was about70.62%. The enzymolysiswas considered a better method to obtain plasma peptides after the comparison ofenzymolysis and subcritical water treatment. The optimum conditions of obtainingduck blood plasma protein peptides were Alcalase as the choice of enzyme, pH8.0,concentration of substract3.0%, hydrolysis time5h, temperature55℃, enzymeconcentration7560U/g, which were researched after single-factor and orthogonalexperiments. Under these condition, the DH was reached to14.58%.2. Taking the results of simple description and sorting test as indexes, the bestconditions were determined as pH6.5, plasma protein peptide: xylose: cysteine1:1:1,the concentration of protein3%, temperature120℃, reaction time4h. 3. Antioxidant activities of Maillard reaction product, Vc and BHT weredetermined, and the results showed that the DPPH radical scavenging of1mg meatflavour was equal to0.1636mg Vc or0.7512mg BHT, the ABTS radical scavengingof1mg meat flavour was equal to0.3957mg Vc or0.4426mg BHT, and as thereducing power was0.3,1mg meat flavour was equal to0.2444mg Vc or0.9183mgBHT. The results indicated that meat flacor had a strong antioxidant activity, whichwas beneficial to inhibit spoilage and have antibacterial effects.4. The infra-red spectrograms of maillard reaction product and plasma proteinpeptide were studied with FTIR Spectroscopy and Computer Aided Analysis. Theresults indicated that there was a obvious redshift in Amid Ⅰ band. The absorptionin1390cm-1was increasing, which might be because of the change of some groupsproduced by the xylose grafted onto plasma peptide.5. The composition of amino acids was measured by Amino Acid Analyzer.The results showed that it was complete in the variety of amino acids, and thecontent of essential amino acids was up to48.68%, which was beneficial to generatemeat flavour.6. Plasma peptides were identified important precursor for preparing meatflavour through comparing the flavour of having the plasma peptides to that of nothaving the plasma peptides. The result that the flavour was enhanced with theincrease of DH (degree of hydrolysis), which indicated that the molecular weight ofpeptides have an effect on the generation of meat flavour obtained by Maillardreaction.