MA54007A1 - Method for isolating a protein composition and a fat composition from boneless poultry - Google Patents

Method for isolating a protein composition and a fat composition from boneless poultry

Info

Publication number
MA54007A1
MA54007A1 MA54007A MA54007A MA54007A1 MA 54007 A1 MA54007 A1 MA 54007A1 MA 54007 A MA54007 A MA 54007A MA 54007 A MA54007 A MA 54007A MA 54007 A1 MA54007 A1 MA 54007A1
Authority
MA
Morocco
Prior art keywords
protein
fraction
composition
isolating
fat
Prior art date
Application number
MA54007A
Other languages
French (fr)
Inventor
Stephen D Kelleher
William R Fielding
Wayne S Saunders
Original Assignee
Kemin Proteins Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kemin Proteins Llc filed Critical Kemin Proteins Llc
Priority claimed from PCT/US2020/016509 external-priority patent/WO2020163273A1/en
Priority claimed from US16/781,116 external-priority patent/US12016350B2/en
Publication of MA54007A1 publication Critical patent/MA54007A1/en

Links

Landscapes

  • Peptides Or Proteins (AREA)

Abstract

L'invention concerne une fraction protéique et une fraction graisseuse stable à l'oxydation qui sont extraites à partir d'une volaille contenant des graisses, des os et des protéines. La volaille est broyée, solubilisée avec un acide ou une base comestible pour former une fraction protéique liquide et une fraction graisseuse solide. La protéine dans la fraction liquide est précipitée et le produit protéique conserve la couleur de la viande crue.Provided are a protein fraction and an oxidation stable fat fraction which are extracted from poultry containing fat, bone and protein. The poultry is ground, solubilized with an edible acid or base to form a liquid protein fraction and a solid fat fraction. The protein in the liquid fraction is precipitated and the protein product retains the color of raw meat.

MA54007A 2020-02-04 2020-02-04 Method for isolating a protein composition and a fat composition from boneless poultry MA54007A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PCT/US2020/016509 WO2020163273A1 (en) 2019-02-04 2020-02-04 Process for isolating a protein composition and a fat composition from deboned poultry
US16/781,116 US12016350B2 (en) 2011-01-03 2020-02-04 Process for isolating a protein composition and a fat composition from deboned poultry

Publications (1)

Publication Number Publication Date
MA54007A1 true MA54007A1 (en) 2021-09-30

Family

ID=77920633

Family Applications (1)

Application Number Title Priority Date Filing Date
MA54007A MA54007A1 (en) 2020-02-04 2020-02-04 Method for isolating a protein composition and a fat composition from boneless poultry

Country Status (1)

Country Link
MA (1) MA54007A1 (en)

Similar Documents

Publication Publication Date Title
Li et al. Amino acid composition and functional properties of collagen polypeptide from Yak (Bos grunniens) bone
Meacock et al. The improved whitening of minced cod flesh using dispersed titanium dioxide
KR100998656B1 (en) Preparation of Salmon Frame Extract
MA54007A1 (en) Method for isolating a protein composition and a fat composition from boneless poultry
Mackie General review of fish protein hydrolysates
MA56736B2 (en) METHOD FOR ISOLATING A PROTEIN COMPOSITION AND A FAT COMPOSITION FROM BONED POULTRY
Lavoisier et al. Impact of age on the digestion of cream cheese formulated with opposite caseins to whey proteins ratios: An in vitro study
FR2548214A1 (en) PROCESS FOR TREATING BIOMASS FOR SEPARATION OF AMINO ACIDS AND LIPIDS
RU2166858C1 (en) Method for producing protein emulsion from pork skin for minced meat products
FR2421565A1 (en) PRODUCT THAT CAN BE GRILLED, FRIED OR ROASTED FROM MINCED FLESH
KR100493889B1 (en) Process for preparation Gelatin using a salad dressing and method of thereof
JP4636801B2 (en) Industrial production of intermediate food products (IFP) based on fish meat and packaged I.F.P.S. thus produced
Stojanovska et al. Formulation, production, and determination of physical-chemical and sensory characteristics of three different functional Ohrid trout pâtés
Kishkinova et al. Common ways of adulteration of fish products
Kornienko et al. Physiological aspects of growth, gender cycle and ripening of so-iuy mullet (Liza Haematocheilus, Temminck & Shlegel) in the Azov-Black sea pool, Veterinary pathology
RU2818313C1 (en) Method for production of caviar product
Amin Optimisation of enzymatic protein hydrolysisof mud crab (Scylla sp.) to obtain maximumangiotensin-converting enzyme inhibitory (ACEI) activity using response surface methodology
KR870001488B1 (en) Preparation of Highly Deodorized High-Unit Vitamin Oil
RU2711175C1 (en) Method of preparing blood corpuscles to be used for food purposes
Shahidi et al. Seal meat: A unique source of muscle food for health and nutrition
DE4417730C1 (en) Extn. of high value, fat reduced, muscle protein from abattoir meat
JPH0530944A (en) Processed food of pork
ZAMAN et al. DIFFERENT SLAUGHTERING TECHNIQUES AND POSSIBLE PHYSIOLOGICAL AND BIOMOLECULAR EFFECTS.
RU1339917C (en) Method of preparing of enzyme preparation of proteolytic action from the viscera of fresh or frozen fish
Das et al. Matsyavatar: a modern outlook of a mythological tale