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Laboratory and Pilot Scale Recovery of Protein from Mechanically Separated Chicken Residue
Author(s) -
McCURDY SANDRA M.,
JELEN PAVEL,
FEDEC PAUL,
WOOD DARRELL F.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13924.x
Subject(s) - centrifuge , grinding , centrifugation , residue (chemistry) , extraction (chemistry) , chromatography , chemistry , materials science , protein purification , pulp and paper industry , metallurgy , biochemistry , physics , nuclear physics , engineering
Bone residue resulting from mechanical deboning of chicken backs and necks was subjected to alkali extraction followed by acid precipstation to recover food grade protein. A laboratory study of effects of varying die size in the grinding of the starting material, of extraction temperature, and of g‐force during centrifugation on composition of process fractions was conducted. Grinding increased ash content, higher temperature reduced fat content, and increasing centrifugal force decreased ash content, of the final products. Effects of grinding, extraction temperature, and centrifugal type were also studied on a pilot scale. Final protein product yield was higher at a 22°C than at a 3–7°C extraction temperature, and less fat was incorporated using a basket centrifuge than with a horizontal decanter centrifuge.