Abstract
Microwave rendering process and effects of rendering conditions on yields and characteristics of chicken fat from broiler abdominal fat tissue were studied. Microwave rendering process could be divided into three phases: warming-up, constant temperature and heating-up phases. Increasing microwave power increased the rate of temperature rise and final temperature of chicken fat, shortened the duration of warming-up and constant temperature phase, and decreased the moisture content of chicken fat. Longer irradiation time resulted in higher final temperature, lower moisture content and darker, browner color of chicken fat. The chicken fat rendered at power level of 2.75 W/g for 10 min had the highest yield (70.55%) with the lowest peroxide value, acid value and thiobarbituric acid value (p < 0.05). The major fatty acids in chicken fat obtained at optimum conditions were oleic acid (45.73%), palmitic acid (26.13%), linoleic acid (15.12%), palmitoleic acid (6.07%), and stearic acid (5.81%).
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This work was supported by 2010 fund project (2010B 090400475) of Industry-Universities- Research Institutes Collaboration, which is co-sponsored by Guangdong Provincial Government and Chinese Ministry of Education (China)
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Supported by 2010 fund project of Industry-Universities- Research Institutes Collaboration, which is co-sponsored by Guangdong Provincial Government and Chinese Ministry of Education (2010B 090400475).
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Zhang, L., Yin, B. & Rui, H. Effects of microwave rendering on the yield and characteristics of chicken fat from broiler abdominal fat tissue. J Food Sci Technol 50, 1151–1157 (2013). https://doi.org/10.1007/s13197-011-0439-4
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DOI: https://doi.org/10.1007/s13197-011-0439-4