Research On Use By-products Of Livestock Development Of Meat Seasoning

This article 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 as follows: through enzymatic hydrolysis, Maillard reaction, spray drying, to be meat flavor.(1) The trial of the pig bone protein extracted were discussed. The best solution in this experiment as follows: temperature 125℃, through one broken, the rate of raw material and water 1:2, in the best conditions of bone protein extracted, bone protein extraction rate is 63.59%.(2) In the study of enzymolysis of bone extract, the optimal conditions for enzymolysis of bone extract by papain, pancreatic enzyme were respectively discussed. In this experiment, the optimal hydrolytic conditions for pig bone extract by papain was, pH 6.5, amount of enzyme 10000 U/g, temperature 55℃, rate of raw material and water 1:12.5 g/ml, hydrolysis time 3h. The degree of hydrolysis could reach 16.95%. The optimal hydrolytic process for pig bone extract by pancreatic enzyme was, pH 7.5, amount of enzyme 8750 U/g, temperature 45℃, rate of raw material and water 1:12.5 g/ml, hydrolysis time 3h. The degree of hydrolysis could reach 25.00%.(3) Use of Hitachi L-8800 automatic amino acid analyzer detect that pig bone extract by papain and trypsin and determine Maillard reaction precursors. and the effect of Maillard reaction factors as follow : temperature, pH, the amount of sugar, adding the amount of amino acids and the reaction time. In this experiment the best process and the final formula as follow: L-Cystine and L-cysteine dosage of 1%, the amount of sugar 3%, pH6.5, the reaction temperature is 110℃, time 1.5h.(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 and the effect of Maillard reaction factors as follow : temperature, pH, the amount of sugar, adding the amount of amino acids and the reaction time. In this experiment the best process and the final formula as follow: L-Cystine and L-cysteine dosage of 1%, the amount of sugar 3%, pH7.0, the reaction temperature is 110℃, time 1.5h. Detection of Maillard reaction flavor substances and the main flavor substance as follow: alcohols, esters, ketones, aldehydes, carboxylic acids, heterocyclic etc, including heterocyclic compounds mainly, pyrrole, thiophene, furan, indole, etc. (5)Through Maillard reaction obtained solution and after spray-drying eventually received a yellow powder product. In this experimental conditions, the optimum spray drying conditions were: inlet air temperature of 160℃, the feed speed of 50 rev/min, add the amount of modified starch 10%.