Increase of Unsaturated Fatty Acids (Low Melting Point) of Broiler Fatty Waste Obtained Through Staphylococcus xylosus Fermentation

Abstract

The increasing rise in the production of meat around the world causes a significant generation of agro-industrial waste--most of it with a low value added. Fatty wastes have the potential of being converted into biodiesel, given the overcome of technological and economical barriers, as well as its presentation in solid form. Therefore, the aim of this work was to investigate the capacity of Staphylococcus xylosus strains to modify the chemical structure of chicken fatty wastes intending to reduce the melting points of the wastes to mild temperatures, thereby breaking new ground in the production of biodiesel from these sources in an economically attractive and sustainable manner. The effects in time of fermentation and concentration of the fat in the medium were investigated, assessing the melting point and profile of fatty acids. The melting temperature showed a decrease of approximately 22 °C in the best operational conditions, due to reduction in the content of saturated fatty acids (high melting point) and increase of unsaturated fatty acids (low melting point).

Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders

“…In this process, the heat induces the aggregation of the proteins into filaments or densely branched clusters which interact as “sticky” molecules (Hsien and Regenstein, 1992). Moreover, between 44 ℃ and 65 ℃, there is a phase change from solid to liquid of the fats (melting) present in the egg yolk powder (Marques et al., 2015).…”

“…In this process, the heat induces the Food Science and Technology International 27(2) aggregation of the proteins into filaments or densely branched clusters which interact as ''sticky'' molecules (Hsien and Regenstein, 1992). Moreover, between 44 C and 65 C, there is a phase change from solid to liquid of the fats (melting) present in the egg yolk powder (Marques et al, 2015). All these processes involve a series of physical and chemical changes that affect the a w values of the egg powders.…”

Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production

“…We found that after reaching the lowest estimated melting point, the fat waste then exhibited an increase in melting point as both fermentation time and fat concentration increased; similar process characteristics have been previously reported. 42 …”