Protein Quality Determination of Bone Residue from Mechanically Deboned Chicken Meat

Wallace, Mallory; Froning, G. W.

doi:10.3382/ps.0580333

Cited by 9 publications

(6 citation statements)

References 5 publications

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“…These chemical compositions make the bone residue a valuable potential source of human food. Young (1976) mentioned that a protein isolate prepared from mechanically-deboned bone residue might be used as a food ingredient. Also, it was suggested that mechanically-deboned bone residue might be used for making broths (IFT 1979).…”

Section: Introductionmentioning

confidence: 99%

“…There is little information dealing with chicken broth prepared from these deboning by-products such as breast frames and mechanically-deboned bone residue. Amino acid assays on mechanicallydeboned bone residue have been reported by Wallace and Froning (1979). However, information on amino acid composition of canned chicken broth is lacking in the Agriculture Handbook No.…”

Section: Introductionmentioning

confidence: 99%

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SELECTED CHEMICAL and PHYSICAL CHARACTERISTICS of CHICKEN BROTH FROM BROILER DEBONING BY-PRODUCTS

Chi

Chen

1993

J Food Processing Preservation

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The characteristics of chicken broths from broiler breast frames (BF), mechanically‐deboned bone residue (BR) and whole carcasses (WC) were investigated. Cooking times were for 1, 2, and 3 h. Increasing cooking times increased nitrogenous constituents, specific gravity, total soluble solids, turbidity and viscosity regardless of the type of raw material used. Broth pH was not affected by the length of cooking time. Broth viscosity was inversely related to broth temperature (25‐65C). Chicken broths from BF and BR had equivalent or higher nitrogenous constituents when compared to those from WC. the main amino acids of chicken broths from BF and BR were similar to chicken flesh. Results of this study indicated that BF and BR are potential raw material alternatives in the processing of chicken broth.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

SELECTED CHEMICAL and PHYSICAL CHARACTERISTICS of CHICKEN BROTH FROM BROILER DEBONING BY-PRODUCTS

Chi

Chen

1993

J Food Processing Preservation

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“…Although protein efficiency ratio and body weight gain were significantly lower (P < 0.05) for EP when compared to PP (Table 8), the differences were small, and in both cases, the EP scored higher than the control casein. This indicates that the EP has a much higher nutritional value than the total bone residue protein (Wallace and Froning, 1979). Lawrence and Jelen (1982b) failed to demonstrate any presence of lysino-alanine in the alkaline extracts suggesting that the extraction conditions are relatively nondestructive to the protein.…”

Section: Nutritional Evaluationsmentioning

confidence: 97%

A Comparison of Mechanically Separated and Alkali Extracted Chicken Protein for Functional and Nutritional Properties

Ozimek

Jelen

Ozimek

et al. 1986

Journal of Food Science

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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.

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“…Bone residue may have characteristics that would make it more valuable as a source of food for human consumption than as it is presently used. This possibility has been considered from time to time for several years (Parkes and May, 1968;Young, 1976;Wallace and Froning, 1979;Lawrence and Jelen, 1982).…”

Section: Introductionmentioning

confidence: 98%

Nucleic Acid and Purine Content of the Bone Residue from a Mechanical Poultry Deboning Machine

Young

1985

Poultry Science

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The nucleic acid and purine content of bone residues from poultry deboning machines were evaluated. There were relatively small variations in the content of these compounds. These variations were mostly associated with type of input material and day to day differences. The content of these compounds in bone residue was generally the same or as lower than what is found in edible meat and poultry products. It does not appear that the nucleic acids or purines in bone residue will preclude its use as a source of protein for human consumption.

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Protein Quality Determination of Bone Residue from Mechanically Deboned Chicken Meat

Cited by 9 publications

References 5 publications

SELECTED CHEMICAL and PHYSICAL CHARACTERISTICS of CHICKEN BROTH FROM BROILER DEBONING BY-PRODUCTS

SELECTED CHEMICAL and PHYSICAL CHARACTERISTICS of CHICKEN BROTH FROM BROILER DEBONING BY-PRODUCTS

A Comparison of Mechanically Separated and Alkali Extracted Chicken Protein for Functional and Nutritional Properties

Nucleic Acid and Purine Content of the Bone Residue from a Mechanical Poultry Deboning Machine

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