Gelatin, calcium and phosphorus contents of chicken broth from broiler deboning by-products
1995
Masood, M. | Chen, T.C.
Effects of raw material type and cooking time on total nitrogen, gelatin, calcium, and phosphorus of chicken broth were studied. Raw materials used were hand-deboned breast frames, mechanically-deboned bone residue, and whole carcasses. Cooking times were 1, 2, and 3 h. The highest values for total nitrogen and gelatin were recorded for chicken broth cooked for 3 h. Highest (P < 0.05) total nitrogen and gelatin were obtained from mechanically-deboned bone residue. There was no difference (P > 0.05) in the total nitrogen content between broth from the breast frame and the whole carcass when cooked for 3 h. No differences (P > 0.05) in broth calcium content among various material types or cooking times were observed. The 3 h cooking time showed the highest phosphorus content for broth from the whole carcass and the breast frame.
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