Improving the flavor of microbone meal with Flavourzyme by response surface method

Abstract

To improve the flavor of microbone meal, Flavourzyme was adopted to hydrolyze the meal and the hydrolysis conditions were optimized with the response surface method. The ANOVA results showed that the degree of hydrolysis (DH) of the microbone meal was significantly (p < 0.05) influenced by the amount of enzyme and hydrolysis time. In addition, the bitter and umami tastes of the microbone meal were significantly (p < 0.05) influenced by hydrolysis time and amount of enzyme, respectively. The optimization results showed that the optimal hydrolysis conditions were a Flavourzyme amount of 10.36%, hydrolysis temperature of 59.60°C, hydrolysis time of 5.84 hr, and pH of 7.75. The corresponding DH, bitter, and umami taste of the hydrolysate were 4.11%, 0.80 cent, and 1.90 cent, respectively. Characteristic volatile flavor compounds of the hydrolysate indicated that the Flavourzyme hydrolysis increased the meaty flavor of the microbone meal. Practical applications The obvious fishy smell and less meaty taste limited the microbone meal being mainly used in feeds. To broaden the applications of microbone meal in other fields, the Flavourzyme was adopted to improve its flavor. The Flavourzyme hydrolysis conditions were optimized with response surface method. The obtained hydrolysis conditions will benefit not only future investigations of animal bone by‐products applications, but also bone meal related product development. We believe that our findings could be of interest to meat related research units and enterprises by virtue of providing an alternative flavor improvement processing for bone meal application.

Characterization of umami compounds in bone meal hydrolysate

“…The flavourzyme shows great superiority in improving the flavor of protein hydrolysate by producing some MSG‐like amino acids (Du et al., 2017; Y. Zhang et al., 2019). Although there were bitter and sweet amino acids in the bone meal hydrolysate, the taste receptor experiments about interactions between umami and bitterness indicated that the umami substances attenuated bitterness taste (Kim et al., 2015).…”

“…Micro bone meal (particles size ≤ 37 µm) was prepared from the backbone of landrace pigs. The crude composition of the pig backbone was 26.7 ± 1.3% water, 27.6 ± 0.3% fat, 17.6 ± 0.5% protein, and 29.1 ± 0.5% ash (Y. Zhang et al., 2019).…”

“…The bone meal hydrolysate was prepared with a flavourzyme (Nanning Pangbo Biological Engineering Co., Ltd., Nanning, China) according to the method developed by Y. Zhang et al. (2019). The flavourzyme was a commercial peptidase used to generate Maillard reaction precursors and eliminate bitter peptides by hydrolyzing protein or peptides (Merza et al., 2015).…”

“…Our previous study (Y. Zhang et al. (2019) found that hydrolyzing the bone meal with flavourzyme increased the umami (MSG‐like) taste. Such results may be attributed to the increased amount of certain types of free amino acids and peptides in the bone meal hydrolysate (Miao et al., 2015; Qiao et al., 2011; Y. Zhang et al., 2016; Y. Zhang et al., 2020), which needs to be characterized comprehensively in the future.…”

“…This resulted in a large amount of bone byproducts. In China, more than 10 million tons of bone byproducts were produced in 2018 (Y. Zhang et al., 2019), which needed intensive labor force and energy and extra cost to deal with and became a burden for the meat industry. Development of effective measures to fully utilize the bone byproducts, increase the profits, and reduce the production cost of meat has drawn strong interest to the meat processing industry.…”