Title: Enzymatic Proteolysis of Chicken Bone Residue and Application of Its Hydrolysates to Form Flavorings
Abstract: Chicken bone residue was hydrolyzed by papain,alcalase,neutral or protamex for preparing concentrated hydrolysates and chicken flavorings.The results showed that the contents of remains obtained from the hydrolysis by four proteases under the optimal enzymatic hydrolysis conditions were 26.37%,32.47%,43.25% and 30.36%,respectively.Consistent results were obtained in small-mass production.The papain hydrolysis exhibited the lowest residue level.The contents of total amino acids(TAA) and essential amino acids(EAA) in hydrolysates revealed a significant difference(P 0.05),especially in papain hydrolysates,with 6.505 mg/g and 14.965 mg/g,respectively.Similarly,chicken flavorings produced with different protease hydrolysates were also significantly different(P 0.05) and the one prepared with papain hydrolysate possessed an outstanding flavor of chicken fat.Therefore,papain is suitable for in-depth development of chicken flavoring products from chicken bone residue.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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