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Characterization of chicken waste fat for application in food technology

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An Erratum to this article was published on 01 March 2015

Abstract

Chicken waste which mainly contains skin and depot fat can be used for extraction of edible fat. In this study physicochemical properties of chicken waste and its fat was determined. The content of fat, moisture, protein and ash in chicken waste was 38.92, 50.78, 8.93 and 1.28 %, respectively. Chicken waste fat (CWF) contained palmitic acid as the main saturated fatty acid and oleic and linoleic acid as the main unsaturated fatty acids. It contained considerably lower saturated fatty acids than beef tallow, lard and palm oil. The fatty acid composition of CWF was very similar to that of rice bran oil. CWF contained lower level of cholesterol (780 ppm) than tallow and lard. Phosphorus level of CWF was much lower than vegetable oils and it may be refined without degumming. The iron content of the CWF, however, was much higher than that reported for vegetable oils, which necessitates a careful bleaching of the fat. Iodine value and refractive index of CWF were lower than tallow, lard and palm oil but higher than that of cottonseed and rice bran oil. Free fatty acid content (0.62 %) and peroxide value (1.84 meq/kg) were found to be at acceptable levels. Melting point and solid fat content (SFC) of CWF at 10–35 °C were lower than those reported for tallow, lard and palm oil. CWF can be used for production of soft tub margarine and vanaspati.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box 578, Sari, Iran

    Jamshid Farmani

  2. Department of Food Science and Technology, Faculty of Agriculture and Food Technology, Islamic Azad University-Ayatollah Amoli Science And Research Branch, Amol, Iran

    Leila Rostammiri

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  1. Jamshid Farmani
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  2. Leila Rostammiri
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Correspondence to Jamshid Farmani.

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Farmani, J., Rostammiri, L. Characterization of chicken waste fat for application in food technology. Food Measure 9, 143–150 (2015). https://doi.org/10.1007/s11694-014-9219-y

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  • DOI: https://doi.org/10.1007/s11694-014-9219-y

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