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 mechanically deboned poultry containing fat, bone and protein and initial levels of calcium and sodium, a protein composition with reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium, wherein the deboned poultry has 65-85% by weight lean, the process comprising the steps of:
a) comminuting the poultry in water,
b) adding a food grade acid to the comminuted poultry to effect a pH of 3.6 to 4.4 thereby to solubilize the protein, wherein calcium remains insoluble,
c) after addition of the food grade acid in step b), separating solid fat from the solubilized protein, wherein calcium is separated together with the solid fat from the solubilized protein,
d) adding a food grade alkali to the fat to neutralize acid in the fat and to the solubilized protein to neutralize acid in the protein and to precipitate the protein, wherein sodium remains soluble, and
e) recovering from the precipitate the protein composition with reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium, wherein the protein composition has 14% or greater by weight protein and less than 10% by weight fat, wherein the less than 10% by weight fat is stabilized against oxidation.
2 ) The process 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 ) 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.
12 ) The process of claim 1 wherein said food grade alkali is sodium hydroxide or sodium bicarbonate.
13 ) The process of claim 9 wherein said food grade alkali is sodium hydroxide or sodium bicarbonate.