Abstract

Protein concentrate was prepared from heads and legs of chicken by using sodium chloride (1%) & (2%). The product was yellow in color and had very faint odor of dried chicken. The yield of the product was (6.8%) and (7.3%) respectively the protein content was (78%) and (78.66%). The product, which was tested under various conditions, had good functional properties such as water absorption, fat binding, viscosity, gelatinization, foaming, solubility and emulsion stability. The product compared with commercial proteins such as egg albumin and casein.

The article was added to IASJ on 2014-08-24

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