Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin

In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of...

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Bibliographic Details
Published in:Animal bioscience 2017, 30(6), , pp.872-877
Main Authors: Lin, Liang-Kun, Tan, Fa-Jui
Format: Article
Language:English
Subjects:
Animal fats and oils
Broilers (Chickens)
By-products
Chicken Skin
Fat
Microwave
Microwave ovens
Production processes
Rendering
축산학
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Summary:In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin. The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at 180°C for 40 min), and water cooking (WC, boiling for 40 min) were compared. Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p
ISSN:1011-2367
2765-0189
1976-5517
2765-0235
DOI:10.5713/ajas.16.0434