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

Abstract

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.

Broth Characteristics of Broiler Chicken, Free-Range Chicken, and IPB D1 Chicken

“…The one-way ANOVA test results revealed that there was no significant difference (P>0.05) between the treatments. This finding is lower than that of Chi and Chen (1993), who found that the viscosity of chicken broth at 25-35˚C is 8.0-6.65 cp or 0.8-0.665 dPa. The variation in viscosity results was attributable to the study's technique of preparing broth, which differed from Chi and Chen's research (1993).…”

“…The variation in viscosity results was attributable to the study's technique of preparing broth, which differed from Chi and Chen's research (1993). In this study, the broth was made by boiling chicken carcass with a ratio of 1:4 B/B at a temperature of ±60˚ C, whereas Chi and Chen (1993) used a ratio of 1:3 B/B chicken carcass with boiling water in a closed container.…”

Effects of Cooking Temperatures on the Physicochemical Properties and Consumer Acceptance of Chicken Stock

“…The cooking times/temperatures for chicken broths in the literature varies from a “simmer” for 48 h (Bouthilet 1950), to 90 °C for 1 h (Wilson and Katz 1972). Chi and Chen (1993) showed that protein content and viscosity of chicken broth made with bones increased as cooking time at 100 °C increased.…”

Characterization of Alkali-Extracted Protein Prepared From Deboned Turkey Residue

“…Several researchers have investigated various aspects related to the recovery of sarcoplasmic and myofibrillar proteins from poultry bone residue (Young 1976;Kijowski and Niewiarowicz 1985;McCurdy el al. 1986;Chi and Chen 1994;Fonkwe and Singh 1994a,b). Some work has also been done on the functionality and nutritional quality of the sarcoplasmic and myofibrillar proteins recovered from poultry bone residue.…”