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Asian-Australas J Anim Sci > Accepted
doi: https://doi.org/10.5713/ajas.16.0434    [Accepted]
Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin
Liang-Kun Lin, Fa-Jui Tan*
Department of Animal Science, National Chung Hsing University, Taichung, 40227, Taiwan
* Corresponding Author: Fa-Jui Tan ,Tel: 886-4-22870613 ext 2, Fax: 886-4-2286-0265, Email: tanfj@dragon.nchu.edu.tw
Received: June 4, 2016;  Revised: August 24, 2016.  Accepted: October 3, 2016.  Published online October 5, 2016.

ABSTRACT
The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for HEMR and LEMR, respectively), oven baking (OB, at 180 °C for 40 min), and water cooking (WC, boiling for 40 min) were compared. Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HEMR fat had the highest L*, a*, and b* values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HEMR and LEMR fats. Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.
Keywords: chicken skin; fat; microwave; rendering
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