Abdominal chicken fat fractionation

Chiu Chih Ming; Luiz Antonio Gioielli; Victor Sotero Solis

doi:10.3989/gya.2002.v53.i3.320

Abdominal chicken fat fractionation

Authors

Chiu Chih Ming Departamento de Tecnologia Bioquímico-Farmacêutica - Faculdade de Ciências Farmacêuticas - Universidade de São Paulo
Luiz Antonio Gioielli Departamento de Tecnologia Bioquímico-Farmacêutica - Faculdade de Ciências Farmacêuticas - Universidade de São Paulo
Victor Sotero Solis Departamento de Tecnologia Bioquímico-Farmacêutica - Faculdade de Ciências Farmacêuticas - Universidade de São Paulo

DOI:

https://doi.org/10.3989/gya.2002.v53.i3.320

Keywords:

Chicken fat, Fractionation, Olein, Stearin

Abstract

The objective of this study was to determine physical and chemical properties of the products from the abdominal chicken fat fractionation. Melting point, consistency, solid fat content, fatty acid composition, iodine and saponification values were determined. Results showed that chicken fat has 67.2 % of unsaturated fatty acids. Chicken fat at 10 ºC was plastic and spreadable. A linear relationship between consistency and solid fat content was obtained. Oleins high yield (> 84 %) suggest that these fractions can be used as frying oils. Stearins can be applied as components in the fat manufacturing, in pastry and in puff-pastry margarines.

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Published

2002-09-30

How to Cite

Ming CC, Gioielli LA, Sotero Solis V. Abdominal chicken fat fractionation. Grasas aceites [Internet]. 2002Sep.30 [cited 2025May1];53(3):298-303. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/320

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Issue

Vol. 53 No. 3 (2002)

Section

Research

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