Effect of High Pressure Cooking on Bone Composition and Strength of Chicken Skeleton

doi:10.7506/spkx1002-6630-201323022

Abstract

Abstract:

High-pressure-cooked chicken skeletons were investigated for bone protein, fat and calcium contents and
firmness in comparison to raw chicken skeletons. The results showed that the total content of protein and fat as major
chicken bone components and calcium content were both lower in high-pressure-cooked chicken skeletons, especially when
high-pressure cooking in the presence of water was used. Moreover, bone strength became weak and the cellular structure
and small holes in the bone surface disappeared after high-pressure cooking under SEM observation. This finding explains
why the decrease in bone strength may be caused mainly by the losses of bone components and the structural collapse of
chicken bones as observed under SEM after high-pressure cooking of chicken skeletons. Orthogonal array design was used
to establish the optimal high-pressure cooking conditions for chicken skeletons: cooking with a bone/water ratio of 1:4 at
0.12 MPa for 45 min. The firmness of cooked chicken skeletons under the optimized conditions was 134.41 N.

Key words: chicken skeleton, high pressure cooking, firmness

CLC Number:

TS251.9

CHAI Xiang-hua1，HE Wen-long1，WU Ke-gang1,*，LUO Ji1，WANG Sheng-li2，PAN Xian-zong2. Effect of High Pressure Cooking on Bone Composition and Strength of Chicken Skeleton[J]. FOOD SCIENCE, 2013, 34(23): 103-107.

References

[1]南庆贤.肉类工业手册[M].北京:中国轻工业出版社,2003:472-473

[2]王振兴,刘成梅,刘伟,张雪春,孙健.风味鸡骨粉的生产技术[J].农产品加工,2011,(11):60-63

[3]高俊岭,李玟.1994-2014年全球鸡肉供需和产量回顾与预测[J].饲料广角,2005,(17):40-42,45

[4]曹雁平.我国畜禽骨综合加工利用的现状[J].粮油加工与食品机械,2001(9):6-8

[5]熊双丽,李安林,吴照民,魏明.鸡胸软骨硫酸软骨素的提取及分离纯化[J].农业工程学报2009,25(1):271-275.

[6]李睿,王海燕,尚永彪.鸡骨的综合利用研究进展[J].肉类工业,2010,(11):55-57

[7]Performance of fuel cell using calcium phosphate hydrogel membrane prepared from waste incinerationfly ash and chicken bone powder [J].Journal of Hazardous Materials 2009,168:1617-1621

[8]白建.动物骨粉的应用研究[J].肉类工业,2005,(4):32-35

[9]白建,梁亚萍,黄素珍.骨粉新产品的开发研制[J].肉类研究,2006,(1):33-36

[10]张兆朵.肉香风味功能性骨粉调味料的开发[J].中国食品添加剂,2004,(6):107-109

[11]雷小丹,刘晓宇.畜骨加工及利用的研究进展[J].农产品加工,2009,(5):37-40

[12]李昂,李文迹.肉鸡屠宰废水及下脚料综合处理的研究[J].农业工程学报,2006,22(2):239-244

[13]周雪松,赵谋明.我国鸡精行业现状与研究发展趋势[J].中国调味品,2004,(8):3-5

[14]曹阳,麻海峰,马文波.鸡骨架深加工工艺研究[J].农业科技与装备,2010,(9):31-33

[15]Fonkwe L.G.,Singh R.K.Protein recovery from mechanically deboned turkey residue[J].Trans ASAE,1994,37:527-534

[16]Wettasinghe M.,Vasanthan T,Temelli F,et al.Volatile flavour composition of by-product blends of chicken, beef and pork a quantitative GC-MS investigation[J]. Food Res Inter, 2001,34:149-158

[17]周李宏.鸡骨糊的加工工艺及其营养成分[J].现代商贸工业,2001,(12):45

[18] Centenaro G.S., Mellado M.S., Prentice-Hernández C. Antioxidant activity of protein hydrolysates of fish and chicken bones. Advance Journal of Food Science and Technology, 2011,3(4):280-288

[19] Wilson J.H., Mason J.P. Bone breaking strength as influenced by preconditioning.Transactions of the American Society of Agricultural Engineers, 1992,35(1):263-265

[20]张水华.食品分析[M].北京:中国轻工业出版,2004．

[21]陈丽尧,李晓为.利用破坏应力确定超微粉碎骨粉的前处理工艺的方法[J].食品科学,2008.(12):377-380

[22]马原辉,陈学广,刘哲.扫描电镜粉末样品的制备方法[J].实验室科学,2011,14(1):148-150

[23]彭克美.兽禽解剖学[M].武汉:高等教育出版社,2005,246-247

[24]殷涌光,赫桂丹.用高电压脉冲电场促进牛骨可溶性钙快速溶出[J].吉林大学学报(工学版),2009,39(1):249-253

[25]张宏梅,谭竹钧.韩雅莉罗非鱼骨粉可溶性钙提取工艺的探索[J].食品研究与开发,2007,28(8):96-97

[26]王建辉,刘冬敏,刘永乐.淡水鱼鱼骨软化工艺条件的优化[J].食品与机械,2011,2(33):109-111