Beyond the Recycle of Raw Chicken Fat

doi:10.5650/jos.ess19263

CNU IR > Pharmacy and Science > Dept. of Health and Nutrition (including master's program) > Periodical Articles > Item 310902800/34089

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/34089

Title:	Beyond the Recycle of Raw Chicken Fat
Authors:	Hwang, Kai-Neng Tung, Huey-Ping Shaw, Huey-Mei
Contributors:	Shuimi Co Ltd Chia Nan Univ Pharm & Sci, Dept Pharm Chia Nan Univ Pharm & Sci, Dept Hlth & Nutr
Keywords:	chicken fat liquid chicken oil oil separation fatty acid ratio
Date:	2020
Issue Date:	2022-11-18 11:23:27 (UTC+8)
Publisher:	Japan Oil Chemists Soc
Abstract:	The wasted raw fat of chicken was extracted and recrystallized with slowly stir at various cooling temperature to get a clear out-looking and liquid chicken oil. The recovery percentage of liquid chicken oil is about 100, 87, 78, 49 and 0% at 25, 21, 17, 13 and 9 degrees C. The chicken liquid oil has a new composition of fatty acids than the original oil (p < 0.05) and has a safety range in acid value and peroxide value. The fatty acid ratio of the liquid chicken oil obtained at 13 degrees C to be 1:1.6:0.9 (SFA: MUFA: PUFA) is believed to be good dietary oil. The concept of ideal fatty acid ratio comes from Hayes' report (1:1.5:1, SFA: MUFA: PUFA) which is also found to mimic to human lipid fatty acid ratio. Statistically evaluation on Hayes' basis, it showed that the liquid chicken oil scored even better than the extra virgin olive oil. In conclusion, this study not only first open a new gate for the recycle of global raw chicken fat to a dietary oil but also give an evidence that the chicken oil seems more compatible to human lipid on the hypothetic basis of bio-compatibility.
Relation:	Journal of Oleo Science, v.69, n.3, pp.8
Appears in Collections:	[Dept. of Health and Nutrition (including master's program)] Periodical Articles

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