title: Preparation of Substrate for Flavorant from Chicken Bone Residue with Hot-Pressure Process.
abstract: Hot-pressure extraction (HPE), which is regarded as a "green" technology, was applied to extract nutrients (protein, collagen, and minerals) from chicken bone residue (CBR). Amino acids (AA), color, and volatile flavor compounds of chicken bone extract (CBE) were also investigated. Results showed that contents of protein, total soluble solids, minerals, and collagen of CBE were positively correlated with extraction time and temperature. High ratios of protein (83.51%) and collagen (96.81%) were obtained with 135 °C and 120 min. Essential AA accounted for 31.03% to 47.73% of total AA in CBE. The percentage of bitter AA in TAA decreased from 28.94% to 25.02% at 0 min to 20.19% and 21.41% at 120 min, although fresh AA increased from 46.35% to 50.84% (0 min) to 53.14% (120 min) at 130 and 135 °C, respectively, indicating CBE was nutritionally beneficial with good flavor. Color and volatile flavor of CBE improved significantly after extraction, although calcium in CBE (4.2 to 4.8 mg/100 g) was relatively low compared with that of CBR (1078 mg/100 g). It can be concluded that HPE is a promising way to transform CBR into a nutritious flavorant substrate, but it is not an efficient way to extract calcium.
authors.affiliation: Inst. of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.
authors.forename: Jin-Zhi
authors.initials: JZ
authors.lastname: Wang
authors.affiliation: Inst. of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.
authors.forename: Xian-Bing
authors.initials: XB
authors.lastname: Dong
authors.affiliation: Inst. of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.
authors.forename: Jian-Ying
authors.initials: JY
authors.lastname: Yue
authors.affiliation: Inst. of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.
authors.forename: Chun-Hui
authors.initials: CH
authors.lastname: Zhang
authors.affiliation: Inst. of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Jia
authors.affiliation: Inst. of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.
authors.forename: Xia
authors.initials: X
authors.lastname: Li
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D001842:Bone and Bones / Q000737:chemistry*; D002645:Chickens; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003094:Collagen / Q000032:analysis*; D003116:Color; D004044:Dietary Proteins / Q000032:analysis*; D005421:Flavoring Agents; D006358:Hot Temperature; D006801:Humans; D008460:Meat; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D011312:Pressure; D013649:Taste
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D005421:Flavoring Agents; D008903:Minerals; D003094:Collagen
keywords: amino acids; chicken bone extract; flavor; hot-pressure extraction