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Laboratory and pilot scale recovery of protein form mechanically separated chicken residue



Laboratory and pilot scale recovery of protein form mechanically separated chicken residue



Journal of Food Science 51(3): 742-747, 753



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. 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 centrifuge type were also studied on a pilot scale. Final protein product yield was higher at a 22.degree. C than at a 3-7.degree. C extraction temperature, and less fat was incorporated using a basket centrifuge than with a horizontal decanter centrifuge.

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