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Preparation of Substrate for Flavorant from Chicken Bone Residue with HotāPressure Process
- Source :
- Journal of Food Science. 81:C578-C586
- Publication Year :
- 2016
- Publisher :
- Wiley, 2016.
-
Abstract
- Hot-pressure extraction (HPE), which is regarded as a "green" technology, was applied to extract nutrients (protein, collagen, and minerals) from chicken bone residue (CBR). Amino acids (AA), color, and volatile flavor compounds of chicken bone extract (CBE) were also investigated. Results showed that contents of protein, total soluble solids, minerals, and collagen of CBE were positively correlated with extraction time and temperature. High ratios of protein (83.51%) and collagen (96.81%) were obtained with 135 °C and 120 min. Essential AA accounted for 31.03% to 47.73% of total AA in CBE. The percentage of bitter AA in TAA decreased from 28.94% to 25.02% at 0 min to 20.19% and 21.41% at 120 min, although fresh AA increased from 46.35% to 50.84% (0 min) to 53.14% (120 min) at 130 and 135 °C, respectively, indicating CBE was nutritionally beneficial with good flavor. Color and volatile flavor of CBE improved significantly after extraction, although calcium in CBE (4.2 to 4.8 mg/100 g) was relatively low compared with that of CBR (1078 mg/100 g). It can be concluded that HPE is a promising way to transform CBR into a nutritious flavorant substrate, but it is not an efficient way to extract calcium.
- Subjects :
- 0106 biological sciences
Hot Temperature
Meat
Color
chemistry.chemical_element
Calcium
01 natural sciences
Bone and Bones
Residue (chemistry)
0404 agricultural biotechnology
Nutrient
Soluble solids
010608 biotechnology
Pressure
Animals
Humans
Amino Acids
Chromatography, High Pressure Liquid
Chicken bone
Flavor
chemistry.chemical_classification
Minerals
Chromatography
Chemistry
04 agricultural and veterinary sciences
040401 food science
Amino acid
Flavoring Agents
Taste
Volatile flavor
Collagen
Dietary Proteins
Chickens
Nutritive Value
Food Science
Subjects
Details
- ISSN :
- 17503841 and 00221147
- Volume :
- 81
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science
- Accession number :
- edsair.doi.dedup.....6f85a82accf225d5b63c4eaaf1c73c98