脱脂对肉骨粉品质的影响

对脱脂前后肉骨粉的品质进行了分析.结果表明,脱脂后肉骨粉的风味和色泽明显改善,粗脂肪含量由9.80％下降到0.37％,粗蛋白含量由54.50％提高到61.20％,蛋白质体外消化率由86.01％提高到90.45％,酸值(KOH)由9.00 mg/g降到2.60 mg/g,挥发性盐基氮(TVB-N)含量由60.0 mg/100 g降到40.0 mg/l00 g,组胺含量由20.1 mg/kg降到19.6 mg/kg.脱脂显著提高了肉骨粉的品质.

Influence of defatting on the quality of meat and bone meal

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.