title: Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin.
abstract: OBJECTIVE
  In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin.
  
  
  METHODS
  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 high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at 180°C for 40 min), and water cooking (WC, boiling for 40 min) were compared.
  
  
  RESULTS
  Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR 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 HPMR and LPMR fats.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan.
authors.forename: Liang-Kun
authors.initials: LK
authors.lastname: Lin
authors.affiliation: Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan.
authors.forename: Fa-Jui
authors.initials: FJ
authors.lastname: Tan
keywords: Chicken Skin; Fat; Microwave; Rendering