Effects of Fatty Acids in Enzymatic Hydrolysate of Chicken Bones on Maillard Reaction

Abstract

This paper attempts to develop a novel model to extract the hydrolysed proteins from chicken bones. Firstly, an effective model was set up to detect the degree of hydrolysis with papain by response surface method. Next, the fatty acids of Maillard reaction products were identified by gas chromatography mass spectrometry (GC-MS). After that, the relationship between the fatty acids of Maillard reaction products and the substrate of Maillard reaction was analysed in details. The main research results are as follows: the top three influencing factors on enzyme hydrolysis degree were time (2.5 h), temperature (63 oC) and bone size (1.9 cm); a total of 19 types of free fatty acids were spotted in enzymatic hydrolysis, including 2.56% of polyunsaturated fatty acids (PUFAs), 54.92% of monounsaturated fatty acids (MUFAs) and 39.63% of saturated fatty acids (SFAs). It is concluded that more MUFAs in meat can enhance the special aroma of chicken in Maillard reaction.

Keywords

• chicken bones
• enzymatic hydrolysate
• fatty acids
• maillard reaction