Abstract
ObjectiveIn 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.MethodsThe 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.ResultsMicrowave-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.ConclusionMicrowave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.
Highlights
The production of broiler meat increased dramatically from 73.1 million tons in 2008 to 83.1 million tons in 2012 globally [1]
Of the rendered chicken fat increased (p
Zhang et al [5] reported a 96.5% recovery rate of fat from broiler abdominal fat tissue rendered at a power level of 2.75 W/g for 10 min; as the power level increased to 3.00 W/g, almost all the fat was rendered out from the tissues
Summary
The production of broiler meat increased dramatically from 73.1 million tons in 2008 to 83.1 million tons in 2012 globally [1]. Along with the increasing consumption of chicken meat, the production of slaughtering byproducts, such as skin and abdominal fat tissues, has been increased dramatically. A broiler carcass contains approximately 15% skin [3]; broiler skin without adipose tissues contains approxi mately 20% to 30% fat [4]. How to utilize these high quantity low-valued byproducts and convert to value-added products efficiently has become a great concern for the poultry industry. Rendering refers to the processing of animal fatty tissue from various animal food production chains, e.g. slaughterhouse, meat processing plants, butcher’s shops, and supermarkets, into purified fats [5]. Microwave radiation refers to the electromagnetic radiation in the microwave frequency range www.ajas.info
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