FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 37-41.doi: 10.7506/spkx1002-6630-201002009

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Response Surface Optimization of Cooking Process for Porcine Hipbone Powder Production and Its Nutritional Analysis

LI Ke,YANG Xiu-hua,HU Lin,LI Zong-jun*   

  1. Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology,
    Hunan Agricultural University, Changsha 410128, China
  • Received:2009-02-27 Revised:2009-08-10 Online:2010-01-15 Published:2010-12-29
  • Contact: LI Zong-jun*


For producing porcine hipbone powder with small particle size (below 140 mesh) and high protein content, the optimal cooking process of hipbone was investigated using single factor method and Box-Behnken central composite design combined with response surface methodology. Results showed that the optimal cooking process was based on twice cooking at 118 ℃ with a mass ratio of material to water of 1:1.1 for 21 min each time. After drying and ultrafine comminution, bone powder which was good in flavor and exhibited particle sizes below 140 mesh (90% distribution) was obtained. Nutritional analysis revealed that the contents of proteins, fat, ash, calcium and phosphorus were high in the processed bone powder, however, soluble and watersoluble calcium showed a bit low contents. The dominant amino acids were glycine, glutamate, aspartate and praline.

Key words: bone hipbone, bone powder, nutrition

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