Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin
| Autor: | Liang-Kun Lin, Fa-Jui Tan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 6, Pp 872-877 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1011-2367 1976-5517 |
| DOI: | 10.5713/ajas.16.0434 |
| Popis: | 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°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 |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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