Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process

Abstract

The aim of this study was to develop flavoring agents that can be used in the food industry using protein hydrolysates from free-range chicken bones. The chemical composition of chicken bones was determined and showed high protein and lipid content of 26.27 g/100 g and 12.21 g/100 g, respectively. Enzyme hydrolysis was performed with Flavourzyme® (HF), Alcalase® (HA) and a mixture of both in a 1:1 ratio (HFA). Alcalase® has the highest degree of hydrolysis (20.59%), but the flavoring was then prepared with the Flavourzyme® hydrolysate because the volatiles are present in greater quantity and quality for meat flavor. Finally, glucose or xylose was added to the hydrolysates to obtain the flavorings GF and XF. It was found that XF had a higher browning intensity (Maillard reaction) with luminosity values (L*) ranging from 74.24 to 65.17, and the XF flavoring contained eight more aldehydes than the GF flavoring. Thus, the flavoring made with protein hydrolysate of free-range chicken bones added with xylose showed the aromatic potential of meat and can be used as an ingredient in the food industry.