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A Comparison of Mechanically Separated and Alkali Extracted Chicken Protein for Functional and Nutritional Properties
Author(s) -
OZIMEK G.,
JELEN P.,
OZIMEK L.,
SAUER W.,
McCURDY S. M.
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.tb13925.x
Subject(s) - casein , solubility , emulsion , chemistry , absorption of water , moisture , food science , net protein utilization , chromatography , heat stability , protein isolate , alkali metal , protein efficiency ratio , body weight , materials science , biochemistry , weight gain , organic chemistry , biology , composite material , endocrinology
Studies were carried out to determine functionality and nutritive value of alkali extracted, acid precipitated protein (EP) from bone residues of mechanically separated poultry. The evaluations were in comparison to mechanically separated chicken protein paste (PP), both fresh and after freezing and thawing. Measurements of the functional properties included the nitrogen solubility index (NSI), water absorption capacity (WAC), emulsifying capacity (EC), emulsion stability (ES) and heat gel strength (HGS). The NSI, EC and HGS values for the fresh and frozen PP paste were significantly higher (P < 0.05) than those for the respective samples of EP. Either fresh or frozen EP stabilized a test emulsion better than the PP. These differences might have been caused by the uneven moisture and fat contents of the two test materials. Nutritional quality of both products determined by the body weight gain, net protein utilization, protein efficiency ratio, and true digestibility tests was high and equal to or better than casein.