FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 185-188.doi: 10.7506/spkx1002-6630-201309038

Previous Articles     Next Articles

Enzymatic Proteolysis of Chicken Bone Residue and Application of Its Hydrolysates to Form Flavorings

LI Miao-Yun1,ZHAO Gai-ming1,*,XU Xiong1,WANG Yu-fen2,XIE Hua2,LIU Yan-xia1,TIAN Wei1   

  1. 1. Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology,
    Henan Agricultural University, Zhengzhou 450002, China;2. Technical Center of Shineway Group, Luohe 462000, China
  • Received:2012-03-20 Revised:2013-04-11 Online:2013-05-15 Published:2013-05-07
  • Contact: ZHAO Gai-ming E-mail:miaoyunli2003@yahoo.com.cn

Abstract:

Chicken bone residue was hydrolyzed by papain, alcalase, neutral or protamex for preparing concentrated
hydrolysates and chicken flavorings. The results showed that the contents of remains obtained from the hydrolysis by four
proteases under the optimal enzymatic hydrolysis conditions were 26.37%, 32.47%, 43.25% and 30.36%, respectively.
Consistent results were obtained in small-mass production. The papain hydrolysis exhibited the lowest residue level. The contents of
total amino acids (TAA) and essential amino acids (EAA) in hydrolysates revealed a significant difference (P < 0.05), especially in
papain hydrolysates, with 6.505 mg/g and 14.965 mg/g, respectively. Similarly, chicken flavorings produced with different
protease hydrolysates were also significantly different (P < 0.05) and the one prepared with papain hydrolysate possessed an
outstanding flavor of chicken fat. Therefore, papain is suitable for in-depth development of chicken flavoring products from
chicken bone residue.

Key words: chicken bone residue, protease, amino acid, chicken essence

CLC Number: