Improving the flavor of microbone meal with Flavourzyme by response surface method

Journal of Food Process Engineering - Tập 42 Số 4 - 2019
Yin Zhang1, Longyi Zhang1, Chandrasekar Venkitasamy2, Siya Guo1, Zhongli Pan2, Huan Ke1, Huan Tang1, Weimin Huang1, Liming Zhao1,3
1Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
2Department of Biological and Agricultural Engineering, University of California, Davis, California
3State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai China

Tóm tắt

AbstractTo improve the flavor of microbone meal, Flavourzyme was adopted to hydrolyze the meal and the hydrolysis conditions were optimized with the response surface method. The ANOVA results showed that the degree of hydrolysis (DH) of the microbone meal was significantly (p < 0.05) influenced by the amount of enzyme and hydrolysis time. In addition, the bitter and umami tastes of the microbone meal were significantly (p < 0.05) influenced by hydrolysis time and amount of enzyme, respectively. The optimization results showed that the optimal hydrolysis conditions were a Flavourzyme amount of 10.36%, hydrolysis temperature of 59.60°C, hydrolysis time of 5.84 hr, and pH of 7.75. The corresponding DH, bitter, and umami taste of the hydrolysate were 4.11%, 0.80 cent, and 1.90 cent, respectively. Characteristic volatile flavor compounds of the hydrolysate indicated that the Flavourzyme hydrolysis increased the meaty flavor of the microbone meal.Practical applicationsThe obvious fishy smell and less meaty taste limited the microbone meal being mainly used in feeds. To broaden the applications of microbone meal in other fields, the Flavourzyme was adopted to improve its flavor. The Flavourzyme hydrolysis conditions were optimized with response surface method. The obtained hydrolysis conditions will benefit not only future investigations of animal bone by‐products applications, but also bone meal related product development. We believe that our findings could be of interest to meat related research units and enterprises by virtue of providing an alternative flavor improvement processing for bone meal application.

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Journal of Food Process Engineering

Tập 42 Số 4

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