Skip to main content
SpringerLink
Log in

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

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Bai YH, Chen X, Zhao DB (2011) Processing of enzymolysis of compound proteinase named protamex on pork bones. Food Ind 1:88–91

    Google Scholar 

  • Cerny C (2008) The aroma side of the Maillard reaction. Ann NY Acad Sci 1126:66–71

    Article  CAS  Google Scholar 

  • Chiang PD, Yen CT, Mau JL (2006) Non-volatile taste components of various broth cubes. Food Chem 101:932–937

    Article  Google Scholar 

  • 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 964:116–127

    Article  CAS  Google Scholar 

  • 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 60:1179–1186

    Article  CAS  Google Scholar 

  • Dong XB, Tang (2013) Combinatorial enzyme hydrolysis of chicken bone extracts and analysis of the volatile flavor compounds of hydrolysate. J Nucl Agric Sci 5:629–634

    Google Scholar 

  • 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 157:339–346

    Article  CAS  Google Scholar 

  • Fuke S, Ueda Y (1996) Interactions between umami and other flavor characteristics. Trends Food Sci Technol 7:407–411

    Article  CAS  Google Scholar 

  • 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 129:38–42

    Article  Google Scholar 

  • 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):306–310

    Google Scholar 

  • 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 1:109–115

    Google Scholar 

  • Kai HU, Zhang XH, Song LS, Yang JD (2015) Study on sensory evaluation of chicken flavor. Food Res Dev 36:26–27

    Google Scholar 

  • Kato H, Rhue MR, Nishimura T (1989) Role of free amino acids and peptides in food taste. ACS Symp 388:158–174

    Article  CAS  Google Scholar 

  • Kawai M, Okiyama A, Ueda Y (2002) Taste enhancements between various amino acids and IMP. Chem Senses 27(8):739

    Article  CAS  Google Scholar 

  • 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 102:559

    Article  CAS  Google Scholar 

  • Lin M, Wang J, Liao Y, Zhou X (2016) Structure-acivity relationship between peptides and flavor in chicken broth. Food Sci 37(3):12–16

    CAS  Google Scholar 

  • Lv DP, Lv GL, Shi ZX, Zhu RJ (2009) Analysis of mechanism of IMP synthesis. China Condiment 6:36–40

    Google Scholar 

  • 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 48:693–698

    Article  CAS  Google Scholar 

  • Ninomiya K (1998) What is umami? Food Rev Int 14:123–138

    Article  Google Scholar 

  • Qiao J, Wang G, Li W, Li X (2017) A deep belief network with PLSR for nonlinear system modeling. Neural Netw 104:68–79

    Article  Google Scholar 

  • 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 54:2705–2711

    Article  CAS  Google Scholar 

  • 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 208:81

    Article  CAS  Google Scholar 

  • 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 22:106-99

    Google Scholar 

  • 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–C2426

    Google Scholar 

  • Tan BN, Mei-Hu MA, Wei T (2010) Protease hydrolysis of bovine bone power. Food Sci 31(10):20–25

    CAS  Google Scholar 

  • Xi F, Sun HM, Lee HY, Dong UA (2016) Effect of irradiation on the degradation of nucleotides in turkey meat. LWT Food Sci Technol 73:88–94

    Article  Google Scholar 

  • Xia XF, Wang K (2007) Osseine and its application. Meat Ind 7:22–25

    Google Scholar 

  • Yamaguchi S, Ninomiya K (2000) Umami and food palatability. J Nutr 130:921S–926S

    Article  CAS  Google Scholar 

  • 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 36:846–849

    Article  CAS  Google Scholar 

  • 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):35–38

    Google Scholar 

  • 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):39–47

    Article  CAS  Google Scholar 

  • Zhen GU, Yang Y (2013) Research progress in flavor components of edible fungus. Sci Technol Food Ind 34:363–367

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Beijing Innovation Centre of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048, China

    Mengchen You, Ping Yang & Huanlu Song

  2. Fushun Dufengxuan Gusheng Biotechnology Co. Ltd, Fushun, 113122, Liaoning Province, China

    Lei Zhang & Peng Liu

Authors
  1. Mengchen You
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ping Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Huanlu Song
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Lei Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Peng Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Huanlu Song.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

You, M., Yang, P., Song, H. et al. Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup. J Food Sci Technol 57, 638–649 (2020). https://doi.org/10.1007/s13197-019-04095-9

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-04095-9

Keywords

Search

Navigation