Influence of rendering temperature on quality of rendered chicken oil from visceral fat tissue

Rattanapon, R. and Kertnat, P. and Thavaroj, W. (2024) Influence of rendering temperature on quality of rendered chicken oil from visceral fat tissue. International Food Research Journal (Malaysia), 31. pp. 496-502. ISSN 2231 7546

The objective of the present work was to determine the influence of rendering temperature on the quality of rendered chicken oil from visceral fat tissue. The visceral fat tissue was extracted using a dry rendering method at 80, 100, and 120°C, then the rendered chicken oil was sampled to determine their quality parameters including peroxide value (PV), iodine value (IV), free fatty acid (FFA), and fatty acid profile. Results showed that the chicken oil rendered at 120°C had higher yield than those rendered at 80 and 100°C. For the colour values in terms of L*, a*, and b* value, it was found that the chicken oil rendered at 80°C had the highest L* value (lightness) compared to 100 and 120°C (p ≤ 0.05). The a* value (redness) showed no significant difference at all rendering temperatures (p > 0.05). Moreover, the rendering temperature at 120°C had higher b* value (yellowness) than 80 and 100°C. The chicken oil rendered at 120°C had the lowest iodine value (IV) compared with 80 and 100°C. The free fatty acid (FFA) of chicken oil rendered at 120°C was higher than 100 and 80°C (p ≤ 0.05). The PV of chicken oil rendered at 80, 100, and 120°C were 5.85, 8.40, and 7.97 meq/kg, respectively. The rendering temperature at 120°C had the highest TBARS followed by 100 and 80°C, respectively. The content of unsaturated fatty acid was 64.26 - 65.66 g/100 g. The most abundant fatty acids found were oleic acid (43.06 - 43.94 g/100 g), followed by palmitic acid (23.53 - 24.27 g/100 g), and linoleic acid (14.85 - 15.40 g/100 g).

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(02)%202024/20%20-...

Abstract

The objective of the present work was to determine the influence of rendering temperature on the quality of rendered chicken oil from visceral fat tissue. The visceral fat tissue was extracted using a dry rendering method at 80, 100, and 120°C, then the rendered chicken oil was sampled to determine their quality parameters including peroxide value (PV), iodine value (IV), free fatty acid (FFA), and fatty acid profile. Results showed that the chicken oil rendered at 120°C had higher yield than those rendered at 80 and 100°C. For the colour values in terms of L*, a*, and b* value, it was found that the chicken oil rendered at 80°C had the highest L* value (lightness) compared to 100 and 120°C (p ≤ 0.05). The a* value (redness) showed no significant difference at all rendering temperatures (p > 0.05). Moreover, the rendering temperature at 120°C had higher b* value (yellowness) than 80 and 100°C. The chicken oil rendered at 120°C had the lowest iodine value (IV) compared with 80 and 100°C. The free fatty acid (FFA) of chicken oil rendered at 120°C was higher than 100 and 80°C (p ≤ 0.05). The PV of chicken oil rendered at 80, 100, and 120°C were 5.85, 8.40, and 7.97 meq/kg, respectively. The rendering temperature at 120°C had the highest TBARS followed by 100 and 80°C, respectively. The content of unsaturated fatty acid was 64.26 - 65.66 g/100 g. The most abundant fatty acids found were oleic acid (43.06 - 43.94 g/100 g), followed by palmitic acid (23.53 - 24.27 g/100 g), and linoleic acid (14.85 - 15.40 g/100 g).

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Item Type:	Article
AGROVOC Term:	adipose tissue
AGROVOC Term:	heat treatment
AGROVOC Term:	rendering
AGROVOC Term:	animal oils
AGROVOC Term:	fatty acids
AGROVOC Term:	research
AGROVOC Term:	animal oil extraction
AGROVOC Term:	animal fats
AGROVOC Term:	oleic acid
Geographical Term:	Thailand
Uncontrolled Keywords:	chicken oil, visceral fat tissue, dry rendering
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 04:01
Last Modified:	23 Feb 2026 04:01
URI:	http://webagris.upm.edu.my/id/eprint/2602

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