|
|
|
| Effect of Low-Temperature and High-Pressure Boiling and NaCl Addition on Protein Content and Flavor Components of Bovine Bone Broth |
| LIU Wenying, LI Yingnan, CHENG Xiaoyu*, JIA Xiaoyun, QU Chao, LI Jiapeng, CHEN Wenhua |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences,Beijing 100068, China |
|
|
|
|
Abstract The effect of boiling under pressurized condition on the protein content of bovine bone broth was investigated as well as the effect of NaCl addition during boiling on its flavor components. The dissolution rate of protein was significantly accelerated under low-temperature and high-pressure conditions compared with the conventional boiling method. The esters, heterocyclic compounds, hydrocarbons, ketones, acids, aldehydes, aromatic compounds and alcohols in the broth changed to different extents as detected by GC-MS. The composition and relative contents of esters, acids, aromatic compounds and alcohols were increased upon NaCl addition during boiling, while those of heterocyclic compounds in the sample boiled under pressurized condition without NaCl addition were significantly reduced. In addition, the numbers of ketones, aldehydes and alcohols were increased, but their relative contents were lower than in the control group. The composition of hydrocarbons did not change although their relative contents were significantly enhanced. Thus, NaCl addition during boiling had a significant effect on the composition of volatile compounds in bovine bone broth.
|
|
|
|
|
|
|
|
|
|
|
