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http://dx.doi.org/10.5713/ajas.16.0434

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

Lin, Liang-Kun (Department of Animal Science, National Chung Hsing University)
Tan, Fa-Jui (Department of Animal Science, National Chung Hsing University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.30, no.6, 2017 , pp. 872-877 More about this Journal
Abstract
Objective: 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. Methods: 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 $180^{\circ}C$ for 40 min), and water cooking (WC, boiling for 40 min) were compared. Results: Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest $L^{\star}$, $a^{\star}$, and $b^{\star}$ values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats. Conclusion: Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.
Keywords
Chicken Skin; Fat; Microwave; Rendering;
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