To exploit the potential utilization value of chicken bone, this study used chicken bone as raw material to prepare the essence basic material using enzymatic hydrolysis and fermentation technology combined with Maillard reaction, analyzed the system of Maillard reaction of chicken bone essence basis material prepared by heat treatment and ultrasonic synergistic heat treatment, as well as explored the biological activity of it. Results showed that the intermediate products, browning degree, and fluorescence intensity of the Maillard reaction of chicken bone essence basis material significantly increased (P<0.05) after ultrasonic pretreatment, and the relative contents of the main flavor-presenting substances aldehydes, alkanes, and heterocyclic compounds increased, indicating that ultrasound could promote the occurrence of the Maillard reaction of chicken bone essence basic material and improve the flavor while the highest scavenging rates of DPPH free radicals, ABTS cationic radicals, and superoxide anion radicals were 95.45%, 83.82%, and 90.63%, respectively, and the highest angiotensin-converting enzyme (ACE) inhibition rate was 90.00%, the highest in vitro cholesterol-lowering ability was 30.97%, which proved that the chicken bone essence basis material had the definite antioxidant ability, ACE inhibition, and cholesterol inhibition. This study demonstrated the effect of ultrasonic pretreatment on the degree of Maillard reaction and flavor of chicken bone essence basis material, providing a reference for the development of high-quality meat flavor derivatization products with antioxidant and inhibitory activity.
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