Calcium, Phosphorous and Nitrogenous Compound Contents of Chicken Broth From Broiler Breast Frames as Affected by Various Acidulants

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.