Abstract:

The stability and quality of defatted meat and bone meal (MBM) under different storage conditions were studied.
The results showed that the acid value (AV), thiobarbituric acid (TBA) value and total volatile bases nitrogen (TVB-N) value
of defatted MBM exhibited slow growth under the conditions of 54.4% relative humidity (RH) and 20 ℃. After storage for 8
months, defatted MBM did not have a rancid or moldy odor, indicating that the storage stability of MBM was improved after
being defatted. Except for histamine, the contents of all components tested were changed relatively fast at 43.2% RH and 30 ℃
and these changes were accelerated during prolonged storage. Storage temperature had no significant effect on histamine
contents. At 69.9% RH and 20 ℃, histamine content decreased slightly whereas the contents of other components increased
rapidly. However, defatted MBM smelled moldy after storage for 6 months. Thus, defatted MBM should not be stored for a
period exceeding 6 months under this condition.

Key words: defatted meat and bone meal, storage, stability