ScholarLens Back to search
2013•Unpublished venueRequires access

Influence of defatting on the quality of meat and bone meal

Jin Qingzhe

Open publisher page 0 citations

Abstract

The effect of defatting on the quality of meat and bone meal(MBM) was determined.The results showed that after defatting the color and flavor of MBM improved,the crude fat content of the defatted MBM decreased from 9.80% to 0.37%,the crude protein content increased from 54.50% to 61.20%,digestibility of protein in vitro improved from 86.01% to 90.45%,acid value declined from 9.00 mgKOH/g to 2.60 mgKOH/g,tolal volatile basic nitrogen(TVB-N) content decreased from 60.0 mg/100 g to 40.0 mg/100 g and histamine content reduced from 20.1 mg/kg to 19.6 mg/kg,which indicated that defatting improved the MBM quality remarkably.

About this research paper

What this paper is about

The effect of defatting on the quality of meat and bone meal(MBM) was determined.The results showed that after defatting the color and flavor of MBM improved,the crude fat content of the defatted MBM decreased from 9.80% to 0.37%,the crude protein content increased from 54.50% to 61.20%,digestibility of protein in vitro improved from 86.01% to 90.45%,acid value declined from 9.00 mgKOH/g to 2.60 mgKOH/g,tolal volatile basic nitrogen(TVB-N) content decreased from 60.0 mg/100 g to 40.0 mg/100 g and histamine content reduced from 20.1 mg/kg to 19.6 mg/kg,which indicated that defatting improved the MBM quality remarkably.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The effect of defatting on the quality of meat and bone meal(MBM) was determined.The results showed that after defatting the color and flavor of MBM improved,the crude fat content of the defatted MBM decreased from 9.80% to 0.37%,the crude protein content increased from 54.50% to 61.20%,digestibility of protein in vitro improved from 86.01% to 90.45%,acid value declined from 9.00 mgKOH/g to 2.60 mgKOH/g,tolal volatile basic nitrogen(TVB-N) content decreased from 60.0 mg/100 g to 40.0 mg/100 g and histamine content reduced from 20.1 mg/kg to 19.6 mg/kg,which indicated that defatting improved the MBM quality remarkably.

Key concepts: Defatting, Food science, Chemistry, Pepsin, Meal, Flavor, Biochemistry, Enzyme

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Influence of defatting on the quality of meat and bone meal — Research Paper | ScholarLens