Recycle Of Animal Bone And Development Of Meat Flavor

The objective of the present project is to promote the recycle of resource of animal bone and solve the problems that it is difficult to utilize the offal in meat processing industry and the additional value of products developed is low, with the support of the recycle technology of resource. This study involves several aspects as follows: producing pig ossein by recycling animal bone, analyzing its ingredients and the ultrasonic treatment of the pig ossein; enzymolysis of the pig ossein; preparation of meat flavoring base by Maillard reaction; meat flavor formulating technology ; preparing finished meat flavor product ; and establishing evaluation system for meat flavor formulation by fuzzy mathematics ,to analyze the relations of quality and stability of aroma.1. During analyzing the ingredients of pig ossein and studying its physical property, analytical and control experiments for the ingredients of pig ossein were carried out. The results of these experiments showed that the content of protein is no less than 32.8wt% and the content of amino acids is no less than 22.8wt%. Meanwhile, the effects of ultrasonic treatment time, frequency, pH, and substrate content on the extraction of protein were also studied. The results showed that the optimal conditions for ultrasonic treatment of pig ossein are: substrate content of 20-30%; pH of 6-7; ultrasonic treatment frequency of 60 % ultrasonic treatment time of 8min.2. In the study of enzymolysis of pig ossein, the optimal conditions for enzymolysis of pig ossein by neutral protease, papaya protease, acidic protease, composite protease etc. were respectively discussed. The optimal conditions for enzymolysis of pig ossein by neutral protease are: enzymolysis time of 3h; enzymolysis temperature of 65 °C; enzymolysis pH of 7.0; the enzyme amount added of 6000u/g; substrate content of 25%. The optimal conditions for enzymolysis of pig ossein by papaya protease are: enzymolysis time of 4h; enzymolysis temperature of 59 °C; enzymolysis pH of 6.8; the enzyme amount added of 6000u/g; substrate content of 25%. The optimal conditions for enzymolysis of pig ossein by acidic protease are: enzymolysis time of 3h; enzymolysis temperature of 45°C; enzymolysis pH of 6.8; the enzyme amount added of 8000u/g; substrate content of 25%. The enzymolysis of pig ossein by composite protease comprises two steps: papaya protease of 6000u/g for 1.5h ; and neutral protease of 4000u/g for 1.5h . In this case the resulted hydrolysis degree is 25.46% and the effect of enzymolysis is preferred.3. In the study of evaluation system for meat flavor formulation, it is attempted to develop and establish a mathematic model, on the basis of the composition character of aroma of meat flavor and the basic requirements of evaluation, to fuzzy evaluate the meat flavor formulation by both qualitative and quantitive methods , choose the preferred formulation and ordering all the formulations . Finally, chart of therelationship between advantage and disadvantage of formulation and several main elements was gained.4. In the study of preparing thermo-reactive flavor by Maillard reaction, the effects of ingredients in Maillard reaction formulation on the product aroma were discussed, as well the effects of Maillard reaction temperature and time on the reaction results. By orthogonalization test, the optimal Maillard reaction formulation and conditions were determined: pig ossein of 50g, bone oil of 5g, HVP of 7g, glucose of 2g, xylose of 0.3g, cysteine hydrochloric salt of 0.6g, alanine of 0.5g, glutamic acid of 2.5g, salt of 0.5g, water of 60g; ultrasonic treatment for 20min and then 121 °C for 20 min.5. In the chapter of meat flavor formulating technology, the meanings and roles of meat flavor formulating was discussed and the effects of the types, amount and characteristic aroma of raw materials for formulating meat flavor on the aroma of meat flavor were studied. According to the evaluation results, the amount of raw materials is preferred to be: meat flavoring materials of 40%; spicy materials of 1.5%; catsup materials of 14%; roasted and sweet materials of 34.5%; materials with fatty aroma of 2%; acid materials of 5.5%.6. On this basis, the formulating of finished meat flavor products was studied and the optimal preparing process and formulation were determined according to the effects of main ingredients in meat flavorformulation on the meat flavor and evaluation results. At the same time, new composite emulsification technology and circular high-pressure homogenization technology were adopted, and the preparation and choose of colloids in process of finished meat flavor products, the choose and amount of emulsifier in process of finished meat flavor products were studied.7. Finally, the stability of finished meat flavor products and microelements in finished meat flavor products were also studied by stripping voltammogram and GC/MS. And the quality and aroma of finished meat flavor products were evaluated using industry current standard. The synthesized meat flavor is excellent in the stability and uniformity, and the meat flavor has vivid and harmonious aroma and high safety.