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GELATIN, CALCIUM and PHOSPHORUS CONTENTS of CHICKEN BROTH FROM BROILER DEBONING BY‐PRODUCTS 1
Author(s) -
MASOOD M.,
CHEN T.C.
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00286.x
Subject(s) - gelatin , broiler , food science , chemistry , phosphorus , nitrogen , raw material , residue (chemistry) , calcium , chicken breast , biochemistry , organic chemistry
Effects of raw material type and cooking time on total nitrogen, gelatin, calcium, and phosphorus of chicken broth were studied. Raw materials used were hand‐deboned breast frames, mechanically‐deboned bone residue, and whole carcasses. Cooking times were 1, 2, and 3 h. the highest values for total nitrogen and gelatin were recorded for chicken broth cooked for 3 h. Highest (P<0.05) total nitrogen and gelatin were obtained from mechanically‐deboned bone residue. There was no difference (P>0.05) in the total nitrogen content between broth from the breast frame and the whole carcass when cooked for 3 h. No differences (P>0.05) in broth calcium content among various material types or cooking times were observed. the 3 h cooking time showed the highest phosphorus content for broth from the whole carcass and the breast frame.