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  1. Sensing and Instrumentation for Food Quality and Safety
  2. Sensing and Instrumentation for Food Quality and Safety : Volume 9
  3. Sensing and Instrumentation for Food Quality and Safety : Volume 9, Issue 2, June 2015
  4. Characterization of chicken waste fat for application in food technology
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Sensing and Instrumentation for Food Quality and Safety : Volume 11
Sensing and Instrumentation for Food Quality and Safety : Volume 10
Sensing and Instrumentation for Food Quality and Safety : Volume 9
Sensing and Instrumentation for Food Quality and Safety : Volume 9, Issue 4, December 2015
Sensing and Instrumentation for Food Quality and Safety : Volume 9, Issue 3, September 2015
Sensing and Instrumentation for Food Quality and Safety : Volume 9, Issue 2, June 2015
Evaluation of a commercial electronic nose system coupled with universal gas sensing chamber for sensing indicator compounds associated with meat safety
Changes in tissue structure and textural characteristics of maize grain during cooking process
Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains
Characterization of chicken waste fat for application in food technology
Erratum to: Characterization of chicken waste fat for application in food technology
Optimization of nutritionally enriched mango bar using response surface methodology
Concentrations and health risk assessment of metals in chewing gums, peppermints and sweets in Nigeria
Effects of heme and nonheme iron on meat quality characteristics during retail display and storage
HPTLC–MS based method development and validation for the detection of adulterants in spices
Rheological evaluation of chicken meat parts under various antibiotic treatments prior and post cooking process
Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification
Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin
Effect of varieties on the functional and pasting properties of biofortified cassava root starches
Purification and characterization of polygalacturonase from ripened fruits of Musa acuminata cultivar from Kerala (Musa acuminata cv. Palayankodan)
Sensing and Instrumentation for Food Quality and Safety : Volume 9, Issue 1, March 2015
Sensing and Instrumentation for Food Quality and Safety : Volume 8
Sensing and Instrumentation for Food Quality and Safety : Volume 7
Sensing and Instrumentation for Food Quality and Safety : Volume 6
Sensing and Instrumentation for Food Quality and Safety : Volume 5
Sensing and Instrumentation for Food Quality and Safety : Volume 4
Sensing and Instrumentation for Food Quality and Safety : Volume 3
Sensing and Instrumentation for Food Quality and Safety : Volume 2
Sensing and Instrumentation for Food Quality and Safety : Volume 1

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Characterization of chicken waste fat for application in food technology

Content Provider Springer Nature Link
Author Farmani, Jamshid Rostammiri, Leila
Copyright Year 2014
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.
Starting Page 143
Ending Page 150
Page Count 8
File Format PDF
ISSN 21934126
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 9
Issue Number 2
e-ISSN 21934134
Language English
Publisher Springer US
Publisher Date 2014-10-31
Publisher Place New York
Access Restriction One Nation One Subscription (ONOS)
Subject Keyword Chicken waste fat Characterization Fatty acid composition Food Science Chemistry/Food Science Engineering
Content Type Text
Resource Type Article
Subject Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science
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