CALCIUM, PHOSPHOROUS AND NITROGENOUS COMPOUND CONTENTS OF CHICKEN BROTH FROM BROILER BREAST FRAMES AS AFFECTED BY VARIOUS ACIDULANTS |
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Authors: | M. MASOOD T. C. CHEN |
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Affiliation: | Poultry Science Department Mississippi State University Mississippi State, MS 39762 |
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Abstract: | The effect of acidulants on the total nitrogen, pH, gelatin, calcium, and phosphorous contents of chicken broth was investigated. Acidulants used included: ascorbic, acetic, citric, lactic, and phosphoric acids. All acidulants at a 0.50% level increased (P<0.05) the calcium and phosphorous contents of the broth prepared from broiler breast frames. The highest calcium and phosphorous contents were produced in chicken broths prepared with 0.50% phosphoric acid, followed by citric, lactic, acetic and ascorbic acids. Phosphoric acid-treated broth showed the highest nitrogen and gelatin contents, followed by lactic, citric, acetic, and ascorbic acids, in that order. As phosphoric acid concentration increased from 0 to 0.05%, the total nitrogen and gelatin contents of the broth decreased. However, phosphoric acid, at a concentration as low as 0.025%, increased (P<0.05) calcium and phosphorous extraction. Results indicated that acidulants could be used for the processing of high calcium and phosphorous chicken broth from broiler breast frames. |
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