Author(s)

Erqing Jin, Cong Peng, Shun Liao, Jianzhong Wu^*

Department of Food Science and Engineering, Jinan University, Guangzhou, China.

An innovative and effective method of separating chicken meat and bone from chicken skeleton was developed in this study. Different heating approaches to chicken skeleton were compared to optimize cooking conditions including cooking temperature and cooking time. The separation efficiency of chicken meat and bone in different conditions, including flow direction, impeller speed and the liquid level rising velocity were also studied. Experimental results demonstrated high temperature cooking and assisted mechanical stirring could improve separating rate of chicken skeleton. Liquid flow entering at tangent entrance direction of the kettle could maintain the stability of the liquid level and smoothness of the separation process. The outflow rate of chicken meat increased as the liquid level rising velocity raised, and approached to the maximum value at 0.80 cm/s. The practical application test showed that the best conditions for separation of chicken skeleton were: 45 min cooking time at 114°C; tangent flow direction; stir speed of 200 r/min; the liquid level rising velocity of water is 0.8 cm/s. Using this approach, the value of chicken bone was increased, product specialization was enhanced, and the results could be used in future high value chicken product development.

Chicken Skeleton, Separation, Flotation, Bone, Meat

Jin, E. , Peng, C. , Liao, S. and Wu, J. (2016) Feasibility Study of Flotation Process in Separating Chicken from Chicken Skeleton. Food and Nutrition Sciences, 7, 1375-1385. doi: 10.4236/fns.2016.714125.