Process for isolating a protein composition and a fat composition from deboned poultry
A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, solubilized with a food grade acid or base to form a liquid protein fraction and a solid fat fraction. The protein in liquid fraction is precipitated and the protein product retains the color of raw meat.
1. A process for recovering, from deboned poultry containing fat, bone and protein and initial levels of calcium and sodium, a protein composition with a color of about 82 to about 45 L*, about 7.5 to about 2.2 a* and about 20 to about 3b* and reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium and a protein efficiency ratio of 2.5 or higher, and an essential amino acids content of 33% of the total amino acids or higher, wherein the deboned poultry has about 65-85% by weight lean protein, the process comprising the steps of:
A) comminuting the deboned poultry in water to thereby obtain comminuted poultry,
B) adjusting the pH of the comminuted poultry of Step A) to solubilize the protein to obtain a solubilized liquid protein solution, wherein said pH adjustment for solubilizing the protein includes the addition of a food grade acid to obtain a pH value in the range between 3.6 and about 4.4 to thereby obtain a solubilized liquid protein solution, wherein calcium remains insoluble,
C) separating solid fat from solubilized protein in the solubilized liquid protein solution from Step B), wherein calcium is separated together with the solid fat from the solubilized protein to thereby obtain a reduced fat solubilized liquid protein solution,
D) precipitating the protein from the reduced fat solubilized liquid protein solution of Step C) to obtain a precipitated protein composition to produce a protein composition with a color of about 82 to about 45 L*, about 7.5 to about 2.2 a* and about 20 to about 3b*, wherein the sodium remains soluble in the solution and does not precipitate with the protein;
wherein the protein composition has reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium, and the protein composition has about 14% or greater by weight protein and less than about 30% by weight fat, wherein the less than about 30% by weight fat is stabilized against oxidation.
2. The process of claim 1 , the protein composition has about 14% or greater by weight protein and less than about 10% by weight fat.
3. The process of claim 1 , wherein said pH in Step B) is from 3.6 to 3.8.
4. The process of claim 1 , wherein Step A) and Step B) are performed simultaneously.
5. The process of claim 1 , wherein precipitating the protein from the solubilized liquid protein solution includes bringing the pH to a value in the range of between about 4.9 and about 6.4.
6. The process of claim 5 , wherein adjusting the pH of the comminuted poultry of Step A) comprises adding of a food grade acid to obtain a pH value in the range between 3.6 and about 4.4 and the step of precipitating the protein of Step D) includes adding a base to increase the pH to a value in the range of between about 4.9 and about 6.4.
7. The process of claim 5 , wherein the step of precipitating the protein of Step D) includes adding a base to increase the pH to a value in the range of between about 4.9 and about 6.4.
8. The process of claim 1 , wherein the addition of a food grade acid in Step B) comprises adding a food grade acid selected from the group consisting of: citric acid, phosphoric acid, ascorbic acid, hydrochloric acid and any combination thereof.
9. The process of claim 6 , wherein step of precipitating the protein of Step D) includes adding food grade base selected from the group consisting of: solution sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, sodium hydroxide, and any combination thereof.
10. The process of claim 7 , wherein step of precipitating the protein of Step D) includes adding a food grade base selected from the group consisting of: solution sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, sodium hydroxide, and any combination thereof.
11. The process of claim 1 , further comprising the step of assessing the functionality of the precipitated protein.
12. The process of claim 11 , wherein the functionality of the precipitated protein of Step D) is determined from a measurement selected from the group consisting of: water binding test, meat emulsion test, moisture retention test, a color test and a combination thereof.
13. The process of claim 1 , further comprising spray-drying the precipitated protein.
14. The process of claim 13 , further comprising adding a base to the precipitated protein such that the pH ranges between about 6.5 to about 8.0 and then spray-drying precipitated protein.
15. The process of claim 1 , further comprising vacuum tumbling the precipitated protein.
16. The process of claim 1 , wherein the deboned poultry is mechanically deboned poultry.
17. A process for recovering, from deboned poultry containing fat, bone and protein and initial levels of calcium and sodium, a protein composition with a color of about 82 to about 45 L*, about 7.5 to about 2.2 a* and about 20 to about 3b*, wherein the deboned poultry has about 65-85% by weight lean protein and a protein efficiency ratio of 2.5 or higher, and an essential amino acids content of 33% of the total amino acids or higher, the process comprising the steps of:
A) comminuting the deboned poultry in water to thereby obtain comminuted poultry,
B) adjusting the pH of the comminuted poultry of Step A) to solubilize the protein to obtain a solubilized liquid protein solution, wherein said pH adjustment for solubilizing the protein includes the addition of a food grade acid to obtain a pH value in the range between 3.6 and about 4.4,
C) separating solid fat from solubilized protein in the solubilized liquid protein solution from Step B), to thereby obtain a solubilized liquid protein solution,
D) precipitating the protein from the solubilized liquid protein solution of Step C) to obtain a precipitated protein, to thereby obtain a protein composition with a color of about 82 to about 45 L*, about 7.5 to about 2.2 a* and about 20 to about 3b*;
wherein the protein composition has about 14% or greater by weight protein and less than about 30% by weight fat.
18. The process of claim 17 , wherein in Step B) the calcium remains insoluble and in Step C) the calcium is separated together with the solid fat from the solubilized protein.
19. The process of claim 18 , wherein the protein composition has reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium, and the protein and fat are stabilized against oxidation.
20. A protein composition obtained from deboned poultry containing fat, bone and protein and initial levels of calcium and sodium, wherein said protein composition has a color of about 82 to about 45 L*, about 7.5 to about 2.2 a* and about 20 to about 3b* and reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium, wherein the deboned poultry has about 65-85% by weight lean protein and a protein efficiency ratio of 2.5 or higher, and an essential amino acids content of 33% of the total amino acids or higher, the protein composition is obtained from a process comprising the steps of:
A) comminuting the deboned poultry in water to thereby obtain comminuted poultry,
B) adjusting the pH of the comminuted poultry of Step A) to solubilize the protein to obtain a solubilized liquid protein solution, wherein said pH adjustment for solubilizing the protein includes the addition of a food grade acid to obtain a pH value in the range between 3.6 and about 4.4, to thereby obtain a solubilized liquid protein solution, wherein calcium remains insoluble,
C) separating solid fat from solubilized protein in the solubilized liquid protein solution from Step B), wherein calcium is separated together with the solid fat from the solubilized protein to thereby obtain a reduced fat solubilized liquid protein solution,
D) precipitating the protein from the reduced fat solubilized liquid protein solution of Step C) to obtain a precipitated protein, wherein sodium remains soluble and produces a protein composition with a color of about 82 to about 45 L*, about 7.5 to about 2.2 a* and about 20 to about 3b*;
wherein the protein composition has reduced levels of calcium and sodium as compared to the initial levels of calcium and sodium, and the protein composition has about 14% or greater by weight protein and less than about 30% by weight fat, wherein the less than about 30% by weight fat is stabilized against oxidation.
21. The protein composition of claim 20 , wherein the protein composition has about 14% or greater by weight protein and less than about 10% by weight fat.
22. A protein composition obtained from deboned poultry containing fat, bone and protein and initial levels of calcium and sodium, wherein said protein composition has a color of about 82 to about 45 L*, about 7.5 to about 2.2 a* and about 20 to about 3b*, and the deboned poultry has about 65-85% by weight lean protein and a protein efficiency ratio of 2.5 or higher, and an essential amino acids content of 33% of the total amino acids or higher, the protein composition is obtained from a process comprising the steps of:
A) comminuting the deboned poultry in water to thereby obtain comminuted poultry,
B) adjusting the pH of the comminuted poultry of Step A) to solubilize the protein to obtain a solubilized liquid protein solution, wherein said pH adjustment for solubilizing the protein includes the addition of a food grade acid to obtain a pH value in the range between 3.6 and about 4.4, to thereby obtain a solubilized liquid protein solution,
C) separating solid fat from solubilized protein in the solubilized liquid protein solution from Step B), to thereby obtain a solubilized liquid protein solution,
D) precipitating the protein from the solubilized liquid protein solution of Step C) to obtain a precipitated protein, to thereby obtain a protein composition with a color of about 82 to about 45 L*, about 7.5 to about 2.2 a* and about 20 to about 3b*,
wherein the protein composition has about 14% or greater by weight protein and less than about 30% by weight fat.