|
|
|
| The Utilization of Enzymatic Hydrolysis Protein of Chicken Bone and Its Product Design of Chicken Flavor |
| WANG Lizhi |
| ollege of Food Science, Southwest University, Chongqing 400715, China） |
|
|
|
|
Abstract Abstract: Meat flavor is a general reference about a kind of food additive that have flavor of meat and be widely applied in the meat process industry and convenience food. Usually, they includes two major kinds: natural meat flavoring and synthetic meat flavor. The synthetic meat flavor is produced mainly with the hydrolysates of animal protein, cysteine, deoxidized sugar and kinds of precursors of meat flavor, such as lipids, by Maillard reaction. In this product design chicken bone paste was firstly treated by enzymes to made hydrolyzed animal protein(HAP).Then the HAP was used to prepare the chicken flavorings through Maillard reaction and the volatile components in which were analyzed.
|
|
|
|
|
|
|
|
|
|
|
2010, Vol. 24 
