title: Effect of defatting on quality of meat and bone meal.
abstract: Meat and bone meal (MBM), a type of protein feed source, with high nutritional value, has been widely used as feed in China. In order to study the effect of defatting on the quality of MBM, MBM were defatted by hexane, and their basic nutritional components, color, flavor, protein characteristics, freshness indexes before and after defatting, were investigated. The crude protein content of the defatted MBM was increased from 54.5% to 61.2%, lysine content increased from 1.83 to 1.96%, pure protein content and in vitro digestibility of MBM were increased to 50.7% and 90.45%, respectively. Acid value decreased from 9.0 to 2.6 mg potassium hydroxide/g, and the color and flavor were also improved after defatting. Furthermore, volatile basic nitrogen content decreased from 60 to 40 mg/100 g and histamine content did not change significantly (decreasing from 20.1 to 19.6 mg/kg). Therefore, defatting treatment was good for the quality improvement of MBM.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors.forename: Ming
authors.initials: M
authors.lastname: Chang
authors.forename: Jun
authors.initials: J
authors.lastname: Xiao
authors.forename: Ruijie
authors.initials: R
authors.lastname: Liu
authors.forename: Liangzhong
authors.initials: L
authors.lastname: Lu
authors.forename: Qingzhe
authors.initials: Q
authors.lastname: Jin
authors.forename: Xingguo
authors.initials: X
authors.lastname: Wang
mesh_terms: D000821:Animal Feed; D001688:Biological Products / Q000032:analysis; D003116:Color; D004044:Dietary Proteins / Q000032:analysis; D004063:Digestion / Q000502:physiology; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006586:Hexanes; D006632:Histamine / Q000031:analogs & derivatives / Q000032:analysis; D006878:Hydroxides / Q000032:analysis; D066298:In Vitro Techniques; D008239:Lysine / Q000032:analysis; D008461:Meat Products / Q000032:analysis; D008903:Minerals / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D009753:Nutritive Value; D017680:Potassium Compounds / Q000032:analysis
chemical_list: D001688:Biological Products; D004044:Dietary Proteins; D006586:Hexanes; D006878:Hydroxides; D008903:Minerals; D017680:Potassium Compounds; D006632:Histamine; C049391:histaminol; D008239:Lysine; D009584:Nitrogen; C027762:bone meal; C029943:potassium hydroxide
keywords: defatting; flavor; meat and bone meal; nutritional quality