caa a22 4500 606243690 CHVBK 20210128101326.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s11694-014-9219-y doi (NATIONALLICENCE)springer-10.1007/s11694-014-9219-y Characterization of chicken waste fat for application in food technology [Elektronische Daten] [Jamshid Farmani, Leila Rostammiri] 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 (780ppm) 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 (1.84meq/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. Springer Science+Business Media New York, 2014 Chicken waste fat nationallicence Characterization nationallicence Fatty acid composition nationallicence Farmani Jamshid Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box 578, Sari, Iran aut Rostammiri Leila Department of Food Science and Technology, Faculty of Agriculture and Food Technology, Islamic Azad University-Ayatollah Amoli Science And Research Branch, Amol, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 143-150 2193-4126 9:2<143 2015 9 11694 https://doi.org/10.1007/s11694-014-9219-y text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9219-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Farmani Jamshid Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box 578, Sari, Iran aut NATIONALLICENCE 700 1- Rostammiri Leila Department of Food Science and Technology, Faculty of Agriculture and Food Technology, Islamic Azad University-Ayatollah Amoli Science And Research Branch, Amol, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 143-150 2193-4126 9:2<143 2015 9 11694