Beyond the Recycle of Raw Chicken Fat

doi:10.5650/jos.ess19263

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 保健營養系(所) > 期刊論文 > Item 310902800/34089

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標題:	Beyond the Recycle of Raw Chicken Fat
作者:	Hwang, Kai-Neng Tung, Huey-Ping Shaw, Huey-Mei
貢獻者:	Shuimi Co Ltd Chia Nan Univ Pharm & Sci, Dept Pharm Chia Nan Univ Pharm & Sci, Dept Hlth & Nutr
關鍵字:	chicken fat liquid chicken oil oil separation fatty acid ratio
日期:	2020
上傳時間:	2022-11-18 11:23:27 (UTC+8)
出版者:	Japan Oil Chemists Soc
摘要:	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.
關聯:	Journal of Oleo Science, v.69, n.3, pp.8
顯示於類別:	[保健營養系(所) ] 期刊論文

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