METHOD FOR ISOLATING PROTEIN COMPOSITION AND FATTY COMPOSITION FROM MECHANICALLY DEBONED POULTRY MEAT

摘要

FIELD: food industry.;SUBSTANCE: to obtain a protein composition having a reduced content of calcium and sodium in comparison with the initial levels of calcium and sodium from poultry meat obtained by deboning, containing fat, bone mass and protein, where the lean meat content is 65 to 85 wt %, the method is implemented as follows. Poultry meat is ground in water. A food-grade acid is added to the ground poultry meat to adjust the pH to a level of 3.6 to 4, whereby protein is solubilized and calcium remains in an insoluble form. Solid fat is separated from solubilized protein. Calcium is separated from protein together with solid fat. A food-grade alkali is added to the fat to neutralise the acid in the fat, and to the solubilized protein to neutralise the acid in the protein and to precipitate the protein, leaving sodium in a soluble form. A protein composition having reduced content of calcium and sodium is isolated from the precipitate as compared to the initial levels of calcium and sodium. In the protein composition, the protein content is 14 wt % or more, and the fat content is less than 10 wt %. Less than 10 wt % of fat is stabilized against oxidation.;EFFECT: high protein yield, reduced calcium and sodium content in a product in comparison with their initial content, a product of satisfactory colour with simultaneously preventing a problem caused by presence of microorganisms.;13 cl, 1 dwg,1 tbl, 1 ex