Abstract
An innovative and effective method of separating chicken meat and bone from chicken skeleton was developed in this study. Different heating approaches to chicken skeleton were compared to optimize cooking conditions including cooking temperature and cooking time. The separation efficiency of chicken meat and bone in different conditions, including flow direction, impeller speed and the liquid level rising velocity were also studied. Experimental results demonstrated high temperature cooking and assisted mechanical stirring could improve separating rate of chicken skeleton. Liquid flow entering at tangent entrance direction of the kettle could maintain the stability of the liquid level and smoothness of the separation process. The outflow rate of chicken meat increased as the liquid level rising velocity raised, and approached to the maximum value at 0.80 cm/s. The practical application test showed that the best conditions for separation of chicken skeleton were: 45 min cooking time at 114°C; tangent flow direction; stir speed of 200 r/min; the liquid level rising velocity of water is 0.8 cm/s. Using this approach, the value of chicken bone was increased, product specialization was enhanced, and the results could be used in future high value chicken product development.
Highlights
According to the national economic and social development statistics released by the National Bureau of Statistics in 2013, the annual output of Chinese poultry is 17,890,000 tons [1]
The chicken bone and meat filtered out from the chicken soup were poured into the separation tank(a) after cooking; filled half tank of water to water-storage tank and pump was started and the water was pumped into the separation tank(a)
The chicken bone and chicken meat was obtained from chicken skeleton
Summary
According to the national economic and social development statistics released by the National Bureau of Statistics in 2013, the annual output of Chinese poultry is 17,890,000 tons [1]. China’s annual processing of poultry skeleton is more than 3,000,000 tons, of which the fresh chicken skeleton accounted for more than 1,500,000 tons. E .Q. Jin et al 1376 skeleton is leftover after removing the chicken breast which consists of high nutritional value [2]. Jin et al 1376 skeleton is leftover after removing the chicken breast which consists of high nutritional value [2] It contains 20% - 25% of fat, 12% - 35% of protein, and have high amount of collagen and calcium [3]. The current poultry processing technology and equipment in China are unable to separate chicken meat from chicken skeleton completely [4]. There is still residual fresh meat remaining on the chicken skeleton. In China, the chicken bones are normally crushed into powder and used in the preparation of chicken bone paste or other similar products [5] [6] [7]
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