Effect of thermal processing and enzymatic hydrolysis on the formation of a new industrial flavoring agent from goat bones

Abstract

Consumers are more aware of looking for healthier products. The food industry has been looking for alternatives to produce natural ingredients, such as aromatics. Using byproducts to prepare flavoring becomes a sustainable and innovative alternative due to reducing environmental impact and sustainability. The study consists of using goat bones, by obtaining protein hydrolysates and producing a flavoring with potential for industrial application. The chemical composition of goat bones was performed, followed by enzymatic hydrolysis. The bones used in the first stage underwent pre-thermal treatment, a partial fat reduction. The samples showed low percentages of lipids (7.79%; 7.34%) and high concentrations of proteins (32.95%; 32.79%). The hydrolysates obtained were characterized in relation to proteins, degree of hydrolysis, free amino acid profile, and volatile profile. The use of Alcalase® showed high GH (22.9%; 21.3%). The hydrolyzate with the highest GH and lowest lipid content was selected. For the flavoring, ingredients were added to the process (thiamine, cysteine, and xylose), and different reaction times were evaluated. Thus, it is concluded that the evaluated flavoring has an aromatic profile similar to cooked/roasted meat and has the potential to develop meat aromas, presenting key aromatic compounds such as 2-Methyl-3-furanthiol; 2-Formyl-3-methylthiophene.