Abstract:

Four proteases, i.e, flavourzyme, neurase, alcalase and papain, were individually used to hydrolyze the residue left after high pressure cooking of chicken bone. The time courses of degree of hydrolysis (DH) of the residue by the proteases were plotted and the sensory characteristics and amino acid composition of the hydrolysates were analyzed. Flavourzyme had better hydrolysis effectiveness than other 3 proteases. The maximum DH of the residue by flavourzyme was measured to be 23.15%. The hydrolysate derived from flavourzyme hydrolysis was good in clarity and had strong chicken flavor. A total of 7 essential amino acids were detected in the hyrolysate, representing 68.90% of the total amino acids. The amino acids responsible for the chicken flavor of the hydrolysate were Glu, Gly, Asp and Arg, respresenting 5.09%, 1.40%, 2.59% and 10.45% of the total amino acids, respectively.

Key words: chicken-bone, hydrolysis, degree of hydrolysis, amino acids analysis