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Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers

Received: 2 April 2023     Accepted: 18 April 2023     Published: 10 May 2023
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Abstract

The physicochemical properties of oil and fat have considerable influence on their performances for various areas of application. These fat and oil properties, such as specific gravity, density, moisture content, free fatty acid, peroxide value, iodine value, acid value, saponification value etc., are important parameters for assessing the quality of the fat and oil and could aid in identifying their suitability for specific application. These properties could be affected by different processing conditions such as time, pressure and temperature. The present study reported on the effects of heating temperature on the physicochemical properties of Chicken tallow obtained from Broilers. The Chicken tallow was processed at three different heating temperatures namely 25°C, 50°C and 75°C, and the physicochemical contents (i.e. acid value, iodine value, peroxide value, free fatty acid etc.) were analyzed. The moisture content, density and specific gravity of the Chicken tallow showed a similar trend by way of decreasing with increase in heating temperatures. While the acid and iodine values increased with increasing temperature, on the other hand, the free fatty acid and peroxide values showed decrease with increasing temperatures. The saponification value presented highest result at 50°C heating temperature. This research indicated that, the varying heating temperatures can have potential effects on the physicochemical properties of the Chicken tallow.

Published in American Journal of Applied Chemistry (Volume 11, Issue 2)
DOI 10.11648/j.ajac.20231102.12
Page(s) 60-65
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Chicken, Tallow, Oil, Physical, Chemical, Properties, Temperature

References
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[2] Noel G. Porter and Peter J. Lammerink (1994) Effect of Temperature on the Relative Densities of Essential Oils and Water, Journal of Essential Oil Research, 6: 3, 269-277, DOI: 10.1080/10412905.1994.9698375.
[3] Sheu, K. S., and Chen, T. C. (2002): Yield and quality characteristics of edible broiler skin fat as obtained from five rendering methods. Journal of Food Engineering. 55: 263-269.
[4] Odewale M. M. Oyeniyi SK and Adesoye E. B. (2016): Effect of process conditions on the physicochemical properties of groundnut oil extracted with a vertical screw jack, Annals, food science and technology, available online at www.afst.valahia.ro
[5] Farmani J., Roshani S., and Ghaboos, H. H. (2016): Physicochemical properties of Chicken Fat as affected by rendering condition. Advances in Food Sciences. 38 (1): 35-43.
[6] Nitbani F. O, Wogo H. E, Lapailaka T, Nurohmah B. A. (2018): Determination of Physicochemical Properties and Fatty Acid Composition of "Kabate" Larva Oil from Timor Island. Orient J Chem, 34 (2).
[7] Tourchi Rudsari M, Najafian L, Shahidi SA. (2019): Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends. J. Food Proc. Pres. e14101, 1-14. https://doi.org/10.1111/jfpp.14101
[8] Aktas AB, Ozen B. (2021): Chemical and physical properties of fats produced with chemical interesterification of tallow with vegetable oils. Grasas Aceites 72 (3), e418. https://doi.org/10.3989/gya.0552201
[9] A. Idris, A. H. Nour, M. M. Ali, I. Y. Erwa, and O. A. Ishag, (2020 ): “Physicochemical properties and fatty acids composition of Sudanese baobab (Adansonia digitata L.) seed oil,” International Journal of Pharmaceutical Sciences and Research, vol. 11, no. 1, pp. 34–42.
[10] Upendo L. Msalilwa, Edna E. Makule, Linus K. Munishi, Patrick A. Ndakidemi (2020): "Physicochemical Properties, Fatty Acid Composition, and the Effect of Heating on the Reduction of Cyclopropenoid Fatty Acids on Baobab (Adansonia digitata L.) Crude Seed Oil", Journal of Lipids, vol. 2020, Article ID 6691298, 13 pages. https://doi.org/10.1155/2020/6691298
[11] Ammar Cherif, Amor Slama (2022): "Stability and Change in Fatty Acids Composition of Soybean, Corn, and Sunflower Oils during the Heating Process", Journal of Food Quality, vol. 2022, Article ID 6761029, 17 pages. https://doi.org/10.1155/2022/6761029
[12] Rebecca Coughlan, Siobhan Moane, Tracey Larkin (2022): "Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of NutritionalQuality", International Journal of Food Science, vol. 2022, Article ID 7934565, 10 pages. https://doi.org/10.1155/2022/7934565
[13] X. Li, G. Wu, F. Yang (2019 ): “Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying,” Food Chemistry, vol. 272, pp. 12–17.
[14] X. Li, G. Wu, Y. Wu (2020): “Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions,” Food Chemistry, vol. 312, Article ID 126041.
[15] Emmanuel Mwakasege, Anna Treydte, Otmar Hoeglinger (2021) Neema Kassim, Edna Makule, "Fatty Acid Contents and Stability of Oyster Nut Oil (Telfairia pedata) Compared to Flaxseed and Sunflower Oil", International Journal of Food Science, vol. 2021, Article ID 9985910, 8 pages. https://doi.org/10.1155/2021/9985910
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    Abubakar Umar Birnin-Yauri, Aliyu Muhammad, Ibrahim Garba Wawata, Aminu Muhammad. (2023). Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers. American Journal of Applied Chemistry, 11(2), 60-65. https://doi.org/10.11648/j.ajac.20231102.12

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    ACS Style

    Abubakar Umar Birnin-Yauri; Aliyu Muhammad; Ibrahim Garba Wawata; Aminu Muhammad. Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers. Am. J. Appl. Chem. 2023, 11(2), 60-65. doi: 10.11648/j.ajac.20231102.12

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    AMA Style

    Abubakar Umar Birnin-Yauri, Aliyu Muhammad, Ibrahim Garba Wawata, Aminu Muhammad. Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers. Am J Appl Chem. 2023;11(2):60-65. doi: 10.11648/j.ajac.20231102.12

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  • @article{10.11648/j.ajac.20231102.12,
      author = {Abubakar Umar Birnin-Yauri and Aliyu Muhammad and Ibrahim Garba Wawata and Aminu Muhammad},
      title = {Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers},
      journal = {American Journal of Applied Chemistry},
      volume = {11},
      number = {2},
      pages = {60-65},
      doi = {10.11648/j.ajac.20231102.12},
      url = {https://doi.org/10.11648/j.ajac.20231102.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20231102.12},
      abstract = {The physicochemical properties of oil and fat have considerable influence on their performances for various areas of application. These fat and oil properties, such as specific gravity, density, moisture content, free fatty acid, peroxide value, iodine value, acid value, saponification value etc., are important parameters for assessing the quality of the fat and oil and could aid in identifying their suitability for specific application. These properties could be affected by different processing conditions such as time, pressure and temperature. The present study reported on the effects of heating temperature on the physicochemical properties of Chicken tallow obtained from Broilers. The Chicken tallow was processed at three different heating temperatures namely 25°C, 50°C and 75°C, and the physicochemical contents (i.e. acid value, iodine value, peroxide value, free fatty acid etc.) were analyzed. The moisture content, density and specific gravity of the Chicken tallow showed a similar trend by way of decreasing with increase in heating temperatures. While the acid and iodine values increased with increasing temperature, on the other hand, the free fatty acid and peroxide values showed decrease with increasing temperatures. The saponification value presented highest result at 50°C heating temperature. This research indicated that, the varying heating temperatures can have potential effects on the physicochemical properties of the Chicken tallow.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers
    AU  - Abubakar Umar Birnin-Yauri
    AU  - Aliyu Muhammad
    AU  - Ibrahim Garba Wawata
    AU  - Aminu Muhammad
    Y1  - 2023/05/10
    PY  - 2023
    N1  - https://doi.org/10.11648/j.ajac.20231102.12
    DO  - 10.11648/j.ajac.20231102.12
    T2  - American Journal of Applied Chemistry
    JF  - American Journal of Applied Chemistry
    JO  - American Journal of Applied Chemistry
    SP  - 60
    EP  - 65
    PB  - Science Publishing Group
    SN  - 2330-8745
    UR  - https://doi.org/10.11648/j.ajac.20231102.12
    AB  - The physicochemical properties of oil and fat have considerable influence on their performances for various areas of application. These fat and oil properties, such as specific gravity, density, moisture content, free fatty acid, peroxide value, iodine value, acid value, saponification value etc., are important parameters for assessing the quality of the fat and oil and could aid in identifying their suitability for specific application. These properties could be affected by different processing conditions such as time, pressure and temperature. The present study reported on the effects of heating temperature on the physicochemical properties of Chicken tallow obtained from Broilers. The Chicken tallow was processed at three different heating temperatures namely 25°C, 50°C and 75°C, and the physicochemical contents (i.e. acid value, iodine value, peroxide value, free fatty acid etc.) were analyzed. The moisture content, density and specific gravity of the Chicken tallow showed a similar trend by way of decreasing with increase in heating temperatures. While the acid and iodine values increased with increasing temperature, on the other hand, the free fatty acid and peroxide values showed decrease with increasing temperatures. The saponification value presented highest result at 50°C heating temperature. This research indicated that, the varying heating temperatures can have potential effects on the physicochemical properties of the Chicken tallow.
    VL  - 11
    IS  - 2
    ER  - 

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Author Information
  • Department of Pure and Applied Chemistry, Faculty of Physical Sciences, Kebbi State University of Science and Technology, Aliero, Nigeria

  • Department of Pure and Applied Chemistry, Faculty of Physical Sciences, Kebbi State University of Science and Technology, Aliero, Nigeria

  • Department of Pure and Applied Chemistry, Faculty of Physical Sciences, Kebbi State University of Science and Technology, Aliero, Nigeria

  • Department of Pure and Applied Chemistry, Faculty of Physical Sciences, Kebbi State University of Science and Technology, Aliero, Nigeria

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