Abdominal chicken fat fractionation

Abstract

The objective of this study was to determine physical and chemical properties of the products from the abdominal chicken fat fractionation. Melting point, consistency, solid fat content, fatty acid composition, iodine and saponification values were determined. Results showed that chicken fat has 67.2 % of unsaturated fatty acids. Chicken fat at 10 ºC was plastic and spreadable. A linear relationship between consistency and solid fat content was obtained. Oleins high yield (> 84 %) suggest that these fractions can be used as frying oils. Stearins can be applied as components in the fat manufacturing, in pastry and in puff-pastry margarines.

Keywords

• chicken fat
• fractionation
• olein
• stearin