Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat.
Supercritical carbon dioxide (SC-CO2) extraction was studied for removal of lipids and cholesterol from dried chicken meat powder and chunks. Two combinations of pressure and temperature were used: 299 atm and 45 C, and 381 atm and 55 C, both providing a fluid density of .90 g/cm3. For a given quantity of CO2, at the higher temperature and pressure, significantly (P < .05) more lipids and cholesterol were extracted from the powder. At 381 atm and 55 C, approximately 89% of the lipids and 90% of the cholesterol were removed from the dehydrated chicken meat powder. With respect to the chunk chicken meat, about 93% of the lipids and 82% of the cholesterol were extracted at 299 atm and 45 C. It seemed that the SC-CO2 extraction process was more efficient when chunks were used. Protein was concentrated as cholesterol and lipids were removed by SC-CO2 extraction of both chicken meat types, and Hunterlab L values increased but aL values decreased, indicating a lighter color with less redness. This research indicated that SC-CO2 extraction holds promise for substantially reducing lipids and cholesterol in chicken meat.
Froning
G W
GW
Department of Food Science and Technology, University of Nebraska, Lincoln 68583-0919.
Fieman
F
F
Wehling
R L
RL
Cuppett
S L
SL
Niemann
L
L
D000818:Animals; D002245:Carbon Dioxide; D002645:Chickens; D002784:Cholesterol / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D008055:Lipids / Q000032:analysis*; D008460:Meat; D011208:Powders; D013696:Temperature
D008055:Lipids; D011208:Powders; D002245:Carbon Dioxide; D002784:Cholesterol