Fracionamento a seco da gordura de frango em escala piloto

Chiu, Ming‐Chih; Grimaldi, Renato; Gioielli, Luíz Antônio

doi:10.1590/s1516-93322007000300011

Cited by 5 publications

(5 citation statements)

References 22 publications

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“…Chicken abdominal fat is used by the processing industry for the production of mortadella, meatballs, and burgers due to its low cost and good sensorial, physical, and chemical characteristics (Chiu & Gioielli, 2002;Chiu et al, 2007). A physical characteristic of chicken abdominal fat that may be particularly interesting for the production of sausages is its melting point (Mahgoub et al, 2002;Centeraro et al, 2008), which is determined by its fatty acid profile and their saturation degree, as determined by Chiu (2001), Mahgoub et al (2002), Pereda (2005), Chiu et al (2007), and Centenaro et al (2008).…”

Section: Resultsmentioning

confidence: 99%

“…contaminates the environment (Chiu et al, 2007). Blood, offal, and fat account for 15 to 25% of the total carcass weight (Beraquet, 1990) and, according to Nollet & Toldrá (2011), chicken byproducts represent about 6% of total carcass yield; however, this volume varies as a function of bird sex, age, body weight, etc.…”

Section: Influence Of Sex On the Physical-chemical Characteristics Ofmentioning

confidence: 99%

“…However, this fat could be used for the production of foods, such as meat sausages, margarine and cosmetic creams, because its liquid or semi-liquid state at room temperature, due to its high unsaturated fatty acid content, promotes good texture in those products. In addition, its unsaturated fatty acid composition is desirable in foods, as these acids reduce the risk of coronary heart disease (Chiu et al, 2007).…”

Section: Influence Of Sex On the Physical-chemical Characteristics Ofmentioning

confidence: 99%

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Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Marx¹,

Soares²,

Prestes

et al. 2016

Rev. Bras. Cienc. Avic.

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ABSTRACTwere obtained for males and females, respectively. Female abdominal fat contained higher proportion of oleic acid (53.87%) followed by palmitic acid (30.07%), whereas 34.69% palmitic acid, 31.92% oleic acid, and 25.30% linoleic acid were determined in males. The proportions of the evaluated fatty acids were significantly different (p>0.05) between males and females, except for palmitic acid. The DSC analysis showed no significant difference (p>0.05) between sexes for melting and crystallization points. It was concluded that sex influences abdominal chicken fat yield, chemical composition, color, and DSC parameters.

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Section: Resultsmentioning

confidence: 99%

Section: Influence Of Sex On the Physical-chemical Characteristics Ofmentioning

confidence: 99%

Section: Influence Of Sex On the Physical-chemical Characteristics Ofmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Marx¹,

Soares²,

Prestes

et al. 2016

Rev. Bras. Cienc. Avic.

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“…Finalmente, numa terceira etapa, após concluído o processo de fracionamento, a oleína foi separada da estearina por filtração sob pressão reduzida. Em seguida, a oleína e a estearina foram pesadas para avaliação do rendimento 18 .…”

Section: Methodsunclassified

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis

Chiu¹,

Gioielli²,

Grimaldi³

2008

Quím. Nova

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Recebido em 5/12/06; aceito em 17/8/07; publicado na web em 19/12/07 STRUCTURED LIPIDS FROM CHICKEN FAT, ITS STEARIN AND MEDIUM CHAIN TRIACYLGLYCEROL BLENDS. I-FATTY ACID AND TRIACYLGLYCEROL COMPOSITIONS. The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% medium chain fatty acids, from 15.7 to 37.2% saturated fatty acids, from 19.2 to 47.5% monounsaturated fatty acids, and from 6.7 to 15.2% essential fatty acids. Chemical interesterification modified the behavior of binary and ternary mixtures and new types of triacylglycerol groups were formed.Keywords: structured lipids; chemical interesterification; triacylglycerol composition. INTRODUÇÃOA utilização de lipídios em nutrição clínica é de grande importância, visto que a gordura é a maior reserva energética corporal e cada grama oxidada fornece cerca de 9,0 kcal, tendo, portanto, alta densidade calórica. Dos lipídios disponíveis como fonte calórica, os triacilgliceróis (TAG) são o maior exemplo e se diferenciam de acordo com o tamanho de suas cadeias carbônicas 1 . Os ácidos graxos de cadeia longa (AGCL) são os mais encontrados na alimentação normal, enquanto que os de cadeia média (AGCM), apesar de suas vantagens clínicas, compõem cerca de 3% da constituição lipídica de uma refeição 2 . Desde 2004 o Brasil assumiu a posição de maior exportador mundial de frango. O setor exportador de frangos consolidou-se como o segundo maior no ranking da exportação do agronegócio brasileiro. As condições de clima e meioambiente no Brasil são ideais para a criação de frangos e a matéria-prima necessária à produção de aves é produzida em solo brasileiro (milho e soja) 3 . O Brasil produziu 9,2 milhões de t de carne de frango em 2005. Desse total, 6,5 milhões de t foram destinadas ao abastecimento interno. O consumo per capita anual foi de 35,5 kg. As exportações em 2005 atingiram 2,8 milhões de t de carne in natura (frangos inteiros e cortes), além de 84 mil t de produtos processados de frango, atingindo uma receita cambial de US$ 3,5 bilhões. Atualmente, 142 países consomem a carne de frango produzida no Brasil 3,4 . Segundo Chiu e Gioielli 5,6 , a gordura de frango apresenta-se líquida ou semi-líquida à temperatura ambiente, podendo ser utilizada para diversos fins alimentícios, tais como condimentos, bolos e frituras. Além disso, também pode ser utilizada para melhorar a consistência de cremes cosméticos.De acordo com Arnaud et al. 7 existe um mercado crescente para 100% dos produtos avícolas, especialmente porque estes produtos não são proibidos por nenhuma religião. A gordura de frango pode ser incorporada em produtos de delicatessen como carnes e apresenta substancial valor nutritivo.De acordo com Lee e Foglia 8 a gordura de frango contém cerca de 60% de ácidos graxos insaturado...

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“…According to Chiu et al (2007), the texture in margarines is a fundamental parameter, since these products need to have good spreadability properties under refrigeration and not release oil when exposed to room temperature.…”

Section: Consistencymentioning

confidence: 99%

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

et al. 2022

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One of the current challenges of the food industry is to develop lipid bases with the desired technological performance for food application and with lower caloric value, in compliance with new legislations. In this context, the objective of this research is to compare chemical and enzymatic interesterification as methods for obtaining structured low-calorie lipids. Both processes are of commercial importance, since they can be used to modify the physical characteristics of fat without generating trans fatty acids. The lipid matrices used were olive oil, soybean oil and fully hydrogenated crambe oil, behenic acid source, presenting anti-obesogenic potential. Samples interesterified were characterized regarding the physicochemical behavior and regiospecific distribution in comparison to the simple mixture of the raw materials, in order to show the importance of the interesterification process. There was a reduction in their solid fat content after interesterification, which improved their physical properties and there was an increase in consistency, while the simple mixture did not represented a good option for industrial use. There was a 47% increase of saturated fatty acids at the sn-1,3 position after enzymatic synthesis. The results indicate that the structured lipids obtained can be a viable alternative to replace fats in foods low calorie.

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Fracionamento a seco da gordura de frango em escala piloto

Cited by 5 publications

References 22 publications

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

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