| Chicken bone is rich in nutrients,such as fat,protein,minerals and so on.It is a major by-product in the process of chicken processing.However,a large number of chicken bones are abandoned or processed into low value-added products,resulting in a serious waste of resources.Therefore,the recycling and deep development of chicken bone has become a major issue in chicken processing industry,which has certain social,economic and ecological benefits.In this paper,enzymatic hydrolysis,fermentation and ultrasonic assisted heat treatment to improve Maillard reaction(Maillard)were used to prepare chicken bone thermal reaction flavor base.The effective utilization and intensive processing of chicken bone waste were realized,and the antioxidant and inhibitory activity of chicken bone thermal reaction flavor base was preliminarily studied,providing a theoretical reference for the development of new Maillard products in the future.The specific research contents are as follows:(1)Study on the characteristics of fermentation agent and optimization of fermentation tech nology of chicken bone hydrolysate.Both Lactobacillus plantarum and Pediococcus pentosaceus entered logarithmic growth period after 4 hours of culture,the fastest growth were found duri ng 4-8 hours,the pH value dropped to 4.5 rapidly,the best harvest time were 12-16 hours,an d they could grow normally in the range of 0-6%salt concentration,with strong activity.The r esults of viable count of Lactobacillus plantarum and Pediococcus pentosaceus were(82±2)×10~6CFU/mL and(115±3)×10~7CFU/mL,all met the requirements of inoculation amount of ferme nted bone products.The optimal fermentation conditions were obtained by single factor and res ponse surface methodology:strain ratio(Lactobacillus plantarum:Pediococcus pentosus=1:2),ino culum amount of starter was 6%,fermentation time was 49 h,and fermentation temperature wa s 33℃.under this process,the amino nitrogen content was 0.2221g/100g,the polypeptide cont ent was 2.784g/100g,and the total free amino acid content was 67.79mg/100g.(2)Study on the preparation technology of thermal reaction flavor base for fermentation of chicken bone hydrolysate.Single factor and response surface methodology(RSM)were used to optimize the process.The results showed that L-cysteine was 20mg/mL,L-alanine was 10mg/mL,L-arginine was 25mg/mL,Vc was 8mg/mL,VB1 was 8mg/mL,xylose was 30mg/mL,glucose was 30mg/mL,salt was 6mg/mL,yeast extract was 20mg/mL,temperature was 105℃,time was 50 min,pH was 6.0.The sensory score was 7.8 and browning degree was 0.498.The relative content of heterocyclic compounds was the highest in Maillard reaction products with the optimal process formula,which could significantly improve the flavor of the products.(3)Effect of ultrasonic treatment on flavor base of chicken bone thermal reaction.The effects of heat treatment,ultrasonic treatment and ultrasonic assisted heat treatment on the physical and chemical properties and volatile matter content of the thermal reaction flavor compounds were compared.The results showed that The pH value of ultrasonic assisted heat treatment dropped the fastest,and most of the intermediates(A294nm)and melanoids(A420nm)were produced,the fluorescence intensity was the highest,the ultraviolet visible spectrum absorption was the strongest,and the heterocyclic compounds had the highest relative content.These results showed that ultrasonic assisted heat treatment can promote Maillard reaction and improve the flavor of products better,heat treatment is the second,and ultrasonic treatment is the worst.(4)Study on antioxidant and inhibitory activity of chicken bone thermal reaction flavor base.By studying the antioxidant activity,Angiotensin Converting Enzyme(ACE)inhibitory activity and cholesterol inhibition rate of enzymatic hydrolysate fermentation and enzymatic hydrolysis of chicken bone thermal reaction flavor base,the antioxidant and inhibitory activity of Maillard products after enzymatic hydrolysis fermentation was better than that of enzymatic hydrolysis. |
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