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Open AccessArticle

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

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Research & Development Department, Bios Group, Cra 48 No. 274 Sur-89 Envigado, 055422 Antioquia, Colombia
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IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, 03312 Alicante, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(8), 1046; https://doi.org/10.3390/foods9081046
Received: 7 July 2020 / Revised: 28 July 2020 / Accepted: 1 August 2020 / Published: 3 August 2020
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. View Full-Text
Keywords: chicken fat by-products; unsaturated fatty acids; colour properties; lipid profile chicken fat by-products; unsaturated fatty acids; colour properties; lipid profile
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MDPI and ACS Style

Peña-Saldarriaga, L.M.; Fernández-López, J.; Pérez-Alvarez, J.A. Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties. Foods 2020, 9, 1046.

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