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Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties

The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an environmental problem. This work aims to characte...

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Autores principales: Peña-Saldarriaga, Lina María, Fernández-López, Juana, Pérez-Alvarez, José Angel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466361/
https://www.ncbi.nlm.nih.gov/pubmed/32756416
http://dx.doi.org/10.3390/foods9081046
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author Peña-Saldarriaga, Lina María
Fernández-López, Juana
Pérez-Alvarez, José Angel
author_facet Peña-Saldarriaga, Lina María
Fernández-López, Juana
Pérez-Alvarez, José Angel
author_sort Peña-Saldarriaga, Lina María
collection PubMed
description The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an environmental problem. This work aims to characterize chicken fat by-products, evaluating their lipid profile and colour properties for their potential use as fat sources in meat products in substitution of traditionally used fats. In addition, the role of farm location, keeping the feeding and other farmer routines fixed, in the lipid profile was also evaluated. “Parrilleros” Colombian chickens from three farms located in various geographical zones of the Antioquia region were selected. After slaughtering, abdominal and gizzard fat was obtained. Lipid profile was evaluated by gas chromatography and the CIELAB colour properties were assessed. The production results and the lipid profile of chicken fat by-products (abdominal and gizzard fat) was similar in the three farms studied, which is important for their potential application as fat source in the formulation of meat products. The predominant fatty acids were oleic, palmitic and linoleic acids, showing a higher amount of unsaturated fatty acids than the fat sources traditionally used for this purpose. Valorization of chicken by-products by the use of abdominal and gizzard fat as fat source in chicken meat products formulation could be a feasible alternative contributing to the poultry sector sustainability.
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spelling pubmed-74663612020-09-14 Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties Peña-Saldarriaga, Lina María Fernández-López, Juana Pérez-Alvarez, José Angel Foods Article The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an environmental problem. This work aims to characterize chicken fat by-products, evaluating their lipid profile and colour properties for their potential use as fat sources in meat products in substitution of traditionally used fats. In addition, the role of farm location, keeping the feeding and other farmer routines fixed, in the lipid profile was also evaluated. “Parrilleros” Colombian chickens from three farms located in various geographical zones of the Antioquia region were selected. After slaughtering, abdominal and gizzard fat was obtained. Lipid profile was evaluated by gas chromatography and the CIELAB colour properties were assessed. The production results and the lipid profile of chicken fat by-products (abdominal and gizzard fat) was similar in the three farms studied, which is important for their potential application as fat source in the formulation of meat products. The predominant fatty acids were oleic, palmitic and linoleic acids, showing a higher amount of unsaturated fatty acids than the fat sources traditionally used for this purpose. Valorization of chicken by-products by the use of abdominal and gizzard fat as fat source in chicken meat products formulation could be a feasible alternative contributing to the poultry sector sustainability. MDPI 2020-08-03 /pmc/articles/PMC7466361/ /pubmed/32756416 http://dx.doi.org/10.3390/foods9081046 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Peña-Saldarriaga, Lina María
Fernández-López, Juana
Pérez-Alvarez, José Angel
Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
title Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
title_full Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
title_fullStr Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
title_full_unstemmed Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
title_short Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties
title_sort quality of chicken fat by-products: lipid profile and colour properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466361/
https://www.ncbi.nlm.nih.gov/pubmed/32756416
http://dx.doi.org/10.3390/foods9081046
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