Research Chicken Byproduct Utilization And Osteoprotegerin (peptide) Flavor Base Development

This article studied the recovery and high-value utilization of chicken boneby-products through hot pressed extraction, enzyme hydrolysis and Maillard reaction todevelop high value and high nutritional of ossein (peptide) flavoring and changed thewaste into wealth. There was a huge of social, economic and ecological benefit. Studiedthe chicken bone extracts derivative process of proteinase selection, enzymatichydrolysis and Maillard reaction process parameters and provided the reference for thehigh vaule utilization of chicken bone byproducts. The product has a good applicationprospect from the volatile flavor analysis results. The following was the main studies ofthis article:(1) Studied the change laws of nutrients, flavor, color during the extraction processsystematacially. The results showed that there was a linear relationship between totalsoluble substances (TSS) content and crude protein content. It was help to the nutrientsin chicken bone dissolution and protein degradation by improving extractiontemperature and extraction time, however, browning degree was become deeply.Interestingly, content of Fe changed significantly with extraction time changed, nosignificantly changed with extraction temperature changed. The volatile flavorcompounds form chicken bone extracts changed significantly at different extractiontemperatures and when the extraction temperature was130℃, the meat flavor androasting flavor was richer than other two kinds of extraction temperatures. From theresults, choosed the best extraction condition was extraction temperature at130℃andextracted90min.(2) Analysis of the element compositions of chicken bone extracts showed thatchicken bone extracts may form a typical food resource with high protein and relativelylower fat contents. The amino acid composition of chicken bone extracts were complete,while fresh amino acids (aspartate, glutamine, serine, glycine, alanine, and threonine)account for54.66%of the total amino acids. Relatively higher PDCAAS value and invitro digestibility may make chicken bone extracts was a suitable protein supplement invarious foods.(3) Studied the different enzyme addition methods (sigle enzyme, adding in unsionand fragmented add) to enzyme hydrolysis chicken bone extracts and get the optimalprocess for the hydrolysis of chicken bone: pH6.8, temperature40℃, under thecondition of solid-liquid ratio1:3, added1.5%protamex to hydrolyze2h first, then added1.5%flavourzyme to hydrolyze2h.(4) Studied the Maillard reaction process parameters to prepare ossein (peptide)flavoring by single factor experiment and response surface methodology. The resultsshowed that the optimal process paramenters to prepare the ossein (peptide) flavoringwas that temperature110℃,70min, pH6.60, added2.5%xylose,0.95%cysteine,0.75%VB1，0.5%chicken bone oil. Through verification test certified that the fittingmodel was matching with the actual situation.(5) The volitle flavor compounds in chicken bone ossein (peptide) were analyzedby headspace solid phase microextraction gas chromatography mass spectrometry (HSSPME GC-MS). A total of59kinds of volitle flavor compounds were detected, thewere aldehydes, alcohols, nitrogen-sulfur containing compounds, ketones, esters, furansand others. The highest content was alcohols, accounting for28.65%of the total,aldehydes were account for19.68%, nitrogen-sulfur containing compounds wereaccount for18.93%, ketones were account for11.69%, in total of hydrocarbons, furans,esters were accounted for21.05%. Ossein (peptide) flavoring was rich in flavorcompounds and meat flavor.