Advertisement

Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup

  • Mengchen You
  • Ping Yang
  • Huanlu SongEmail author
  • Lei Zhang
  • Peng Liu
Original Article
  • 8 Downloads

Abstract

Bone marrow extracts (BME) are good flavor enhancing substance. Three types of BME (from porcine, chicken and bovine) were treated by enzymatic hydrolysis or Maillard reaction. To explore their effects on soup taste, they were added into chicken and non-chicken soups. The contents of free amino acids, nucleotides, peptides and soluble solids in the soup were measured and the taste activity value and equivalent umami concentration value were calculated, in addition to sensory evaluation. These parameters were weighted according to a certain ratio. Most taste-active substances increased upon enzymatic hydrolysis, while reached their maximum values after Maillard reaction. In addition, the presence of chicken alleviated bitter and fatty tastes in soups added with bone extracts, thus causing the soup to be more flavorful. Sensory evaluation results revealed that umami and kokumi tastes of soups supplemented with Maillard reaction-treated bone marrow extracts were more intense.

Keywords

Bone marrow extracts Soup Taste active substance Equivalent umami concentration (EUC) Sensory evaluation 

Notes

References

  1. Bai YH, Chen X, Zhao DB (2011) Processing of enzymolysis of compound proteinase named protamex on pork bones. Food Ind 1:88–91Google Scholar
  2. Cerny C (2008) The aroma side of the Maillard reaction. Ann NY Acad Sci 1126:66–71CrossRefGoogle Scholar
  3. Chiang PD, Yen CT, Mau JL (2006) Non-volatile taste components of various broth cubes. Food Chem 101:932–937CrossRefGoogle Scholar
  4. Dai Z, Wu Z, Jia S, Wu G (2014) Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection. J Chromatogr B 964:116–127CrossRefGoogle Scholar
  5. Dang Y, Gao X, Ma F, Wu X (2015) Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams. LWT Food Sci Technol 60:1179–1186CrossRefGoogle Scholar
  6. Dong XB, Tang (2013) Combinatorial enzyme hydrolysis of chicken bone extracts and analysis of the volatile flavor compounds of hydrolysate. J Nucl Agric Sci 5:629–634Google Scholar
  7. Dong XB, Li X, Zhang CH, Wang JZ, Tang CH, Sun HM, Jia W, Li Y, Chen LL (2014) Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. Food Chem 157:339–346CrossRefGoogle Scholar
  8. Fuke S, Ueda Y (1996) Interactions between umami and other flavor characteristics. Trends Food Sci Technol 7:407–411CrossRefGoogle Scholar
  9. Han Y, Wang X, Cai Y, Li ZY, Zhao L, Wang HM, Jin JH, Cai YM, Xu LP, Zhu LT (2017) Sensor-array-based evaluation and grading of beef taste quality. Meat Sci 129:38–42CrossRefGoogle Scholar
  10. Jie Z, Liu AJ, He LR, Wang Y, Zhao Y (2010) Preparation of beef flavors by enzymatic hydrolysis of beef bone and analysis of its component by GC-MS. Modif Food Sci Technol 26(03):306–310Google Scholar
  11. Jing-Kai QI, Zhang YF (2013) Study on enzymatic hydrolysis of beef bone and detection of free amino-acid in enzymatic hydrolysate. China Food Add 1:109–115Google Scholar
  12. Kai HU, Zhang XH, Song LS, Yang JD (2015) Study on sensory evaluation of chicken flavor. Food Res Dev 36:26–27Google Scholar
  13. Kato H, Rhue MR, Nishimura T (1989) Role of free amino acids and peptides in food taste. ACS Symp 388:158–174CrossRefGoogle Scholar
  14. Kawai M, Okiyama A, Ueda Y (2002) Taste enhancements between various amino acids and IMP. Chem Senses 27(8):739CrossRefGoogle Scholar
  15. Kong Y, Yang X, Qi D, Zhang YY, Sun BG, Chen HT, Sun Y (2017) Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food Res Int 102:559CrossRefGoogle Scholar
  16. Lin M, Wang J, Liao Y, Zhou X (2016) Structure-acivity relationship between peptides and flavor in chicken broth. Food Sci 37(3):12–16Google Scholar
  17. Lv DP, Lv GL, Shi ZX, Zhu RJ (2009) Analysis of mechanism of IMP synthesis. China Condiment 6:36–40Google Scholar
  18. Mori H, Iida A, Fujio T, Teshiba S (1997) A novel process of inosine 5′-monophosphate production using overexpressed guanosine/inosine kinase. Appl Microbiol Biotechnol 48:693–698CrossRefGoogle Scholar
  19. Ninomiya K (1998) What is umami? Food Rev Int 14:123–138CrossRefGoogle Scholar
  20. Qiao J, Wang G, Li W, Li X (2017) A deep belief network with PLSR for nonlinear system modeling. Neural Netw 104:68–79CrossRefGoogle Scholar
  21. Rotzoll N, Dunkel A, Hofmann T (2006) Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.). J Agric Food Chem 54:2705–2711CrossRefGoogle Scholar
  22. Song S, Li S, Fan L, Hayat K, Xiao Z, Chen L, Tang Q (2016) A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction. Food Chem 208:81CrossRefGoogle Scholar
  23. Sun FD, Kong BH, Han Q, Chen Q, Liu Q (2013) Influence of different initial pH and heating time on characteristic of the porcine bone protein hydrolysate Maillard products. Sci Technol Food Ind 22:106-99Google Scholar
  24. Sun HM, Wang JZ, Zhang CH, Li X, Xu X, Dong XB, Hu L, Li CH (2015) Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction. J Food Sci 12:C2415–C2426Google Scholar
  25. Tan BN, Mei-Hu MA, Wei T (2010) Protease hydrolysis of bovine bone power. Food Sci 31(10):20–25Google Scholar
  26. Xi F, Sun HM, Lee HY, Dong UA (2016) Effect of irradiation on the degradation of nucleotides in turkey meat. LWT Food Sci Technol 73:88–94CrossRefGoogle Scholar
  27. Xia XF, Wang K (2007) Osseine and its application. Meat Ind 7:22–25Google Scholar
  28. Yamaguchi S, Ninomiya K (2000) Umami and food palatability. J Nutr 130:921S–926SCrossRefGoogle Scholar
  29. Yamaguchi S, Yoshikawa T, Ikeda S, Ninomiya T (1971) Measurement of the relative taste intensity of some l-α-amino acids and 5′-nucleotides. J Food Sci 36:846–849CrossRefGoogle Scholar
  30. Yang HH, Guang-Hua LU, Chen W, Liu JC (2016) Determination of amino acids in water by o-phthalaldehyde(OPA)precolumn derivatization and reversed-phase high performance liquid chromatography. Adm Techn Envir Monit 28(04):35–38Google Scholar
  31. Zhao CJ, Schieber A, Gänzle MG (2016) Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations—a review. Food Res Int 89(1):39–47CrossRefGoogle Scholar
  32. Zhen GU, Yang Y (2013) Research progress in flavor components of edible fungus. Sci Technol Food Ind 34:363–367Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Beijing Innovation Centre of Food Nutrition and Human Health, Laboratory of Molecular Sensory ScienceBeijing Technology and Business UniversityBeijingChina
  2. 2.Fushun Dufengxuan Gusheng Biotechnology Co. LtdFushunChina

Personalised recommendations