Laboratory and Pilot Scale Recovery of Protein from Mechanically Separated Chicken Residue |
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| Authors: | SANDRA M. McCURDY PAVEL JELEN PAUL FEDEC DARRELL F. WOOD |
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| Affiliation: | Authors McCurdy and Fedec are with POS Pilot Plant Corporation, 118 Veterinary Road, Saskatoon, SK, Canada S7N 2R4.;Author Jelen is with the Dept. of Food Science, Univ. of Alberta, Edmonton, AB, Canada T6G 2P5.;Author Wood is with the Food Research Institute, Agriculture Canada, Ottawa, ON, Canada K1A OC6. |
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| Abstract: | 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. |
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