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Asian-Australas J Anim Sci > Volume 30(6); 2017 > Article
Asian-Australasian Journal of Animal Sciences 2017;30(6): 872-877. doi: https://doi.org/10.5713/ajas.16.0434
Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin
Liang-Kun Lin1, Fa-Jui Tan1,*
1Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan
* Corresponding Author: Fa-Jui Tan ,Tel: +886-4-22870613 (246), Fax: +886-4-22860265, Email: tanfj@dragon.nchu.edu.tw
Received: June 4, 2016;  Revised: August 24, 2016.  Accepted: October 3, 2016.  Published online October 5, 2016.

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.
Method:
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<0.05). HPMR fat had the highest L*, a*, and b* 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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