Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste

Abstract

The article describes a method for processing chicken bones from the neck, leg, breast, and wing in order to obtain finely dispersed chicken meat-bone paste (MBP). Bones were crushed two times: (a) with a bone chopper (particle size ≤ 5 mm), (b) ultrafine grinding machine (particle size ≤ 0.1 mm). Thereafter, ice water was added in different ratios (0%, 25%, 50%, 75%, 100%) into crushed bones. The effect of added water on the temperature, water binding capacity and chemical composition of MBP was studied. An increase in the proportion of water in MBP during ultrafine grinding leads to a decrease in the water binding capacity. The addition of water to crushed chicken bones followed by ultrafine grinding causes an increase in moisture content and a decrease in fat, protein and ash contents of meat-bone paste. After ultrafine grinding the size of >80% of bone particles is < 0.1 mm, and the remaining portion is < 0.25 mm. The optimal way of processing MBP is a two-stage grinding with preliminary freezing, crushing on the bone chopper, adding 50% of water to the mass of chopped bone, and finally ultrafine grinding. This processing method makes it possible to obtain MBP with good water binding capacity, homogeneous consistency, and balanced chemical composition. Practical implications: Waste-free processing of poultry bones can help processing plants reduce labor and energy costs, make more efficient use of production capacity, and improve the profitability of poultry production as a whole. This information can guide manufacturers in achieving desired moisture levels and consistency in the final product. It also highlights the importance of controlling the water-to-MBP ratio during the grinding process to meet specific quality and moisture requirements.

Keywords

• Grinding
• Bone
• Microstructure
• Supermasscolloider, paste