Process for isolating a protein composition and a fat composition from mechanically deboned poultry
A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.
1 . The process for recovering from poultry containing fat, bone and protein (a) a protein composition having a reduced calcium content, (b) a fat composition stabilized against oxidation and (c) a protein composition having a lower sodium content which comprises:
a) comminuting said poultry in water,
b) adding a food grade acid to said comminuted poultry to effect a pH of 3.6 to 4.4 thereby to solubilize said protein,
c) separating solid fat from soluble protein and
d) adding a food grade alkali to said fat to neutralize acid in said fat and to said soluble protein to neutralize acid in said protein and to precipitate said protein.
2 . The presence of claim 1 wherein said pH in step b is from 3.6 to 3.8.
3 . The process of claim 1 wherein a food grade acid is added in step a.
4 . The process of claim 2 wherein a food grade acid is added in step a.
5 . The process of claim 1 wherein said food grade acid is hydrochloric acid and/or citric acid.
6 . The process of claim 2 wherein said food grade acid is hydrochloric acid and/or citric acid
7 . The process of claim 3 wherein said food grade acid is hydrochloric acid and/or citric acid
8 . The process of claim 4 wherein said food grade acid is hydrochloric acid and/or citric acid.
9 . The process of claim 1 wherein water is removed from said protein in step c. prior to adding said food-grade alkali.
10 . The process of claim 9 wherein a food-grade acid is added in step a.
11 . The process of claim 9 wherein said food-grade acid is hydrochloric acid and/or citric acid.