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Preparation and properties of protein concentrate from broiler chicken heads

✍ Scribed by M. Fik; K. Surowka; Miroslaw Fik; Krzysztof Surowka

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
489 KB
Volume
37
Category
Article
ISSN
0022-5142

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✦ Synopsis

The object of this work was to establish the optimal technological conditions for the production of protein concentrate from the heads of broiler chickens by enzymic hydrolysis with papain. It was discovered that hydrolysis is most effective at a temperature of 60°C and a pH of about 7, with 2 g of enzyme added per kilogramme of raw material. Under these conditions, 100 kg of heads yielded 7 kg of concentrate and 19.2kg of waste for feed meal. The concentrate obtained contained about 85% protein and demonstrated good organoleptic and physicoche-mica1 properties.

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