Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers

Abstract

The physicochemical properties of oil and fat have considerable influence on their performances for various areas of application. These fat and oil properties, such as specific gravity, density, moisture content, free fatty acid, peroxide value, iodine value, acid value, saponification value etc., are important parameters for assessing the quality of the fat and oil and could aid in identifying their suitability for specific application. These properties could be affected by different processing conditions such as time, pressure and temperature. The present study reported on the effects of heating temperature on the physicochemical properties of Chicken tallow obtained from Broilers. The Chicken tallow was processed at three different heating temperatures namely 25°C, 50°C and 75°C, and the physicochemical contents (<i>i.e</i>. acid value, iodine value, peroxide value, free fatty acid <i>etc.</i>) were analyzed. The moisture content, density and specific gravity of the Chicken tallow showed a similar trend by way of decreasing with increase in heating temperatures. While the acid and iodine values increased with increasing temperature, on the other hand, the free fatty acid and peroxide values showed decrease with increasing temperatures. The saponification value presented highest result at 50°C heating temperature. This research indicated that, the varying heating temperatures can have potential effects on the physicochemical properties of the Chicken tallow.