• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.196-204
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• 2007

The objective of this study was to determine the effect of dietary oils on the levels of the ${\gamma}-linolenic$ acid in chicken meat lipids. Three hundred ten five, 1-d old, male, Ross strain, broiler chicks were fed for 35 d to compare diets containing evening primrose oil(EPO) and hemp seed oil(HO) to a control diet. Fatty acid composition of lipid from chicken skin, thigh and breast muscle were determined at the end of the trial. The level of ${\gamma}-linolenic$ acid of lipids from chicken meat fed diets containing EPO or HO was significantly higher than that of the control group(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken skin was highest in the group, which had been fed the EPO 0.85%, followed in order by EPO 0.7%, 0.5%, EPO mixed oil, HO and HO mixed oil. There was a significant difference in the level of ${\gamma}-linolenic$ acid of chicken skin between the control and treatment groups(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken thigh muscle was also similar to skin, and significantly higher than that of the control group(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken breast muscle was highest in the group, which had been fed the EPO 0.5%, followed in order by EPO 0.7%, 0.85%, HO 0.5% and HO mixed oil. There was a significant difference in the level of ${\gamma}-linolenic$ acid of chicken breast muscle between the control and treatment groups(p<0.05).

• Food Science and Biotechnology
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• v.18 no.2
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• pp.425-431
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• 2009

Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution was spread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chicken meats were packaged in plastic bags and stored at $4^{\circ}C$. During 12 day storage, total aerobic bacteria, lactic acid bacteria, and inoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as the growth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. The addition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oil inclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.

• New & Renewable Energy
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• v.19 no.4
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• pp.2-10
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• 2023

The current mandatory domestic biodiesel blending ratio is 3.5%, which is planned to be gradually increased to achieve carbon neutrality by 2050. The aim of this study was to improve domestic self-sufficiency in biodiesel raw oil by conducting a technical review on the possibility of utilizing waste oils, such as soup oil, chicken oil, and leather oil, as biodiesel feedstocks. These waste oils have an acid value that is too high to be converted directly into biodiesel. Therefore, a pretreatment to reduce the acid value is necessary. The neutralization process was examined as a potential technology for reducing the acid value. The oil recovery rate of the soup oil after neutralization was significantly low at 37.6 wt%. The oil recovery rates of leather oil and chicken oil were 66.49 wt% and 79.08 wt%, respectively. Based on biodiesel conversion experiment using waste oil with a reduced acid value, the conversions were analyzed as 89 wt%, 91.1 wt%, and 90.5 wt% for soup oil, leather oil, and chicken oil, respectively. Thus, it is technically possible to use soup oil, leather oil, and chicken oil as raw materials for producing biodiesel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.14-19
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• 2001

This study was designed to compare content and composition of fatty acid in egg yolk oil among general eggs from chicken, quail, duck. We also compared those of general and functional chicken egg. Fatty acids were determined by GC method and the results were as follows: Palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and timnodonic acid were identified in egg of chicken, quail and duck. The major fatty acid was oleic acid and palmitic acid in three kinds of eggs. Arachidonic acid and docosahexaenoic acid (DHA) were analyzed in egg of quail , but no in chicken. Monounsaturaterd fatty acid (MUFA) was higher in egg yolk oil of chicken and quail. Polyunsaturated fatty acid (PUFA) was higher in duck egg. Ginseng egg had significantly higher palmitic acid and oleic acid lower than general chicken egg. Gamgoal egg had lower palmitic acid and oleic acid, and higher palmitoleic acid and stearic acid than general chiekcn egg. The content of oleic acid was lower in DHA egg than in general chiecken egg, but arachidonic acid was detected only in DHA egg. Ginseng egg had the highest content of saturated fatty acid among chicken eggs. The content of MUFA acid was the highest in gamgoal egg and general chicken egg. DHA egg had the most amount of PUFA among all chicken egg.

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.169-176
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• 1990

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC) This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in Ha5 evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat at could be concluded that a proper evolution of H2S and protection against lipid oxidation during cooking were important to produce an excellent chicken and pork mixture meat flavor.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.177-181
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• 1998

The changes of the physico-chemical characteristics of potato and chicken frying oil with frying number were examined. The changes in temperatures of frying oil during the potato flying were greater than that during the chicken frying. The weight loss of potato during deep frying was about 21.9% and about 12.3% for chicken. The acid values and conjugated dienoic acid values of the potato and chicken frying oils increased with increased frying number. Their values were greater in the chicken frying oil than in the potato frying oil. The peroxide values of frying oil did not change regularly as frying number increased. But iodine values of the frying oils decreased with increased frying number. Linoleic acid content of the frying oil decreased, whereas oleic acid content increased with frying number.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.527-534
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• 2012

This study investigated changes in the quality properties of deep frying oil and fried chickens according to frying number. Acid values of frying oil and fried chicken after frying 110 chickens were 2.27 and 1.90, respectively. The peroxide values of frying oil did not increase uniformly as frying number increased. Conjugated dienoic acid value of frying oil and fried chicken after frying 110 chickens were 0.70 and 0.44, respectively. Regarding the fatty acid composition after frying 110 chickens, linoleic and linolenic acids decreased, whereas palmitic, stearic, and oleic acids increased. Contents of trans fatty acids in frying oil and fried chicken after frying 110 chickens were 0.75% and 0.45%, respectively. Contents of benzo [a] pyrene in frying oil and fried chicken after frying 110 chickens were 2.20 and 2.19 ${\mu}g/kg$, respectively. The quality properties of frying oil and fried chickens significantly decreased after frying 60 chickens.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.301-307
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• 1994

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons(PAHs) is know as a potent careinogen. As consumption of lipid food and fried food increases recently, the toxic effect of overheated lipid foods has report increasingly. This study was undertaken to measure the contents of B(a)P and other PAHs of fried chicken and frying oil. At the same time, the rancidities of frying oil and descarded oil were determined. B(a)P and other PAHs contents of all samples were measured by HPLC/UV method. The results obtained were as follows; B(a)P contents of fresh chicken and soybean oil were 0.073 and 0.146 ${\mu}$g/kg, respectively. During fried chicken at 180${\pm}$5$^{\circ}C$ and 200${\pm}$5$^{\circ}C$, B(a)P and PAHs contens decreased or increased In 20 times fried chicken, PAHs contents except Pyr and DMBA increased at 180${\pm}$5$^{\circ}C$ and PAHs contents except DMBA, DBA, and 3-MC increased at 200${\pm}$5$^{\circ}C$. In frying oils fried chicken, PAHs contents increased in 10 and 15 times frying oil at 180${\pm}$5$^{\circ}C$ and grew more increase and more increase during frying at 200${\pm}$5$^{\circ}C$. The changing pattern of PAHs contents of frying oils was remotely related that of rancidities of frying oils. In fried chicken, frying oils, and discarded oils obtained from fried chicken house at market, PAHs contents of fried chickens were lower than those of fried chicken cooked at laboratory but those of frying oils and discarded oils were higher than those of frying oils cooked at laboratory.

• Korean Journal of Poultry Science
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• v.31 no.1
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• pp.17-24
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• 2004

This study was performed to investigate the development of smoked chicken using old laying hens. Seventy two-weeks-old, spent laying hens were fed commercial feed (control) supplemented with 100 IU ${\alpha}$-tocopherol plus 10% squid liver oil (treatment) for 15 days and slaughtered. Smoked chickens were manufactured with spent laying hens in this study, Moisture and crude ash contents in smoked chicken of treatments were higher (P＜0.05) than those of control group due to the feeding 100 IU ${\alpha}$-tocopherol plus 10% squid liver oil. No differences were observed in fatty acid and amino acid composition between control and treatments. In sensory evaluation, the springiness of smoked chicken was evaluated optimum for 32% consumer. The elastic, blend, specific flavor and smell of the smoked chicken of the treatment were not different from those of the control. However, 46% of tested panel answered that the springiness was higher in the treated-group due to the feeding 100 IU ${\alpha}$-tocopherol plus 10% squid liver oil. These results indicated that smoked chickens would be developed with spent laying hen after feeding 100 IU ${\alpha}$-tocopherol plus 10% squid liver oil and sensory evaluation.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.36-41
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• 2003

This study was performed to investigate the condition of frying at fried chicken shop, taste and thinking refer to fried chicken in the consumer. The acidification of frying oil was determined as acid value, peroxide value and fatty acid composition. The results were as follows: 1) Soybean oil was used for frying at a fried chicken shop at 170∼18$0^{\circ}C$ for 10∼ 15 min and replaced by every thirty cycles. 2) 76.2% of the consumer among answerers far the question thought that the oil of frying could be harmful to health. 3) The AV and POV were increased while chickens were fried after thirty cycles successively, but the values were lower than a standard level of fried-food. 4) The acidification of fried oil was in progress when chickens were fried for ten days by three times a day, but the value was low. 5) The AV of raw chicken was significantly increased as time goes, suggesting that a fresh chicken should be chosen.