Storage Stability of Chicken Fat Obtained by Dry Fractionation
LI Peng1, SUN Jingxin1,*, WANG Baowei1, LI Jing1, XU Mengshan1, HUANG Ming2, WANG Shubai1, ZUO Changxi3, JIN Jun4, QIN Yanlan1, ZHOU Xinghu2, LI Guoyu5
1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2.Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 210095, China; 3.Qingdao STW Food Science and Technology Co. Ltd., Qingdao 266700, China; 4.Shandong Seahisun Agriculture and Husbandry Group Co. Ltd., Weifang 261200, China; 5.Jiangsu Zhonghe Food Co. Ltd., Huai’an 211700, China
Abstract：In this paper, the separation of raw chicken fat was studied by dry fractionation. The changing pattern of color difference, melting point, peroxide value (POV) and malondialdehyde (MDA) content of raw chicken fat, liquid chicken fat and solid chicken fat was measured under simulated fast oxidation (60 ℃). The results showed that the average extraction efficiency of liquid chicken fat was 67.7%, which showed the lowest lightness value (L*). Simulated fast oxidation decreased L* and markedly POV and MDA content of chicken fat. Liquid chicken fat showed the highest increase in POV after the same storage time, while solid chicken fat had the lowest increase in POV. In addition, MDA content of liquid chicken fat was little changed whereas the highest increase in MDA content was observed for solid chicken fat. To sum up, chicken fat obtained by dry fractionation can meet the demands for the development and utilization of chicken fat products.
2018, Vol. 32 
