The Effects of Processing on Some Characteristics, Including Fatty Acid Composition, of Chicken Fat

Chicken fatty tissues were dry rendered, wet rendered, and solvent extracted. Fat samples obtained from these operations and also fat samples from skimming of commercial poultry cooking were analyzed. Peroxide values, free fatty acid and moisture contents were determined by A.O.C.S. official methods. Organoleptic characteristics were comparatively observed and described. Lipids were fractionated on thin layer plates. Fatty acids were analyzed on a gas-liquid chromatograph as their methyl ester derivatives. Results obtained indicated that processing had little effect on all the variables considered. The small variations observed may be attributed to temperature differences during processing and from the use or non-use of added water during rendering. All of the procedures used resulted in chicken fats complying with existing recommended specifications for poultry fats.