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| Optimization of chicken oil secondary dry fractionation and its effect on fatty acid composition |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230304 |
| KeyWord:chicken belly fat secondary dry fractionation chicken olein iodine value fatty acid composition |
| FundProject:2023年广东省现代农业产业技术体系创新团队建设项目（2023KJ128） |
| Author Name | Affiliation | | LI Xiaohong1, ZHENG Yin2, WU Shaozong1, GUO Zonglin1, LIU Wenbo3,
ZHU Zhanpeng1, WU Nan1, GAN Tian1， LIN Jie1,4 | (1.College of Food Science, South China Agricultural University, Guangzhou 510642, China
2.Test Center
of South China Agricultural University, Guangzhou 510642, China
3.Guangzhou Jiangfeng Industrial
Co. , Ltd. , Guangzhou 510450, China
4.National and Local Joint Engineering Research Center for
Precision Processing and Safety Control of Livestock Products, Guangzhou 510642, China) |
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| Abstract: |
| In order to provide raw materials for developing high value-added chicken oil products, the chicken olein rich in unsaturated fatty acids was fractionated from yellow feather broiler belly fat by secondary dry fractionation technology. The extraction conditions of single and secondary dry fractionation were optimized by single factor test and orthogonal test with the yield and iodine value of the chicken olein as indexes. The fatty acid composition of chicken oil before and after fractionation was analyzed. The results showed that the optimal conditions for single dry fractionation were cooling rate 8 ℃/h, crystallization temperature 24 ℃, and crystallization time 9 h. Under these conditions, the yield of chicken olein was 77.71%, the iodine value was 75.89 gI/100 g, and the content of unsaturated fatty acids increased from 63.87% to 70.44%. Under the optimal conditions for secondary dry fractionation of cooling rate 2 ℃/h, crystallization temperature 16 ℃, and crystallization time 15 h, the yield of chicken olein was 78.85%, the iodine value was 81.52 gI/100 g, and the content of unsaturated fatty acids was 73.40%. In conclusion, compared with raw chicken oil, the content of unsaturated fatty acid of chicken olein increases after single dry fractionation, and the unsaturated fatty acid content of chicken olein can be further increased after the secondary dry fractionation. |
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