Abstract:

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