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LABORATORY AND PILOT SCALE RECOVERY OF PROTEIN FROM MECHANICALLY SEPARATED CHICKEN RESIDUE.

Author(s) : MCCURDY S. M.

Type of article: Article

Summary

BONE RESIDUE RESULTING FROM MECHANICAL DEBONING OF CHICKEN BACKS AND NECKS WAS SUBJECTED TO ALKALI EXTRACTION FOLLOWED BY ACID PRECIPITATION TO RECOVER FOOD GRADE PROTEIN. GRINDING INCREASED ASH CONTENT, HIGHER TEMPERATURE REDUCED FAT CONTENT, AND INCREASING CENTRIFUGAL FORCE DECREASED ASH CONTENT. FINAL PROTEIN PRODUCT YIELD WAS HIGHER AT A 295 K (22 DEG C) THAN AT A 276-280 K (3-7 DEG C) EXTRACTION TEMPERATURE, AND LESS FAT WAS INCORPORATED USING A BASKET CENTRIFUGE THAN WITH A HORIZONTAL DECANTER CENTRIFUGE.

Details

  • Original title: LABORATORY AND PILOT SCALE RECOVERY OF PROTEIN FROM MECHANICALLY SEPARATED CHICKEN RESIDUE.
  • Record ID : 1987-0569
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 3; 1986.05-06; 742-747; 753; 1 fig.; 9 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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