A study was undertaken to determine the influence of extraction process on recovery and quality of fat from chicken skin. In order to do so, 20-kg batches of skin were ground (9.5 mm plate) or homogenized in a colloidal mill (0.2-mm knife set), then heated to 50 or 80 C to rupture fat cells. The fat was recovered by centrifugation and was evaluated for composition, appearance, and stability. A maximum amount of fat (89.6% of the fat initially contained in skin) was recovered from homogenized skin heated to 80 C, whereas heating ground skin to 50 C yielded the lowest fat recovery (51.5% of skin fat content). In general, fat composition and appearance were little affected by extraction conditions, with the exception that the fat extracted from homogenized skin contained more (P < or = 0.001) unsaponifiable cell membrane constituents (0.17 to 0.20%), including antioxidant tocopherol fractions (10.3 microg/ml), than the fat extracted from ground skin (0.08% and 7.5 to 8.3 microg/ml, respectively). This difference likely contributed to the greater oxidative stability of the fat extracted from homogenized skin, which was observed in Schaal oven tests.
Ground or finely homogenized skin, inoculated with circa 7 log10 cfu/g of an Acinetobacter sp., Brochothrix thermosphacta, Candida tropicalis, Debaryomyces hansenii, Enterobacter agglomerans, Enterococcus faecalis, a Lactobacillus sp., or Pseudomonas fluorescens, or not inoculated, was heated to 50 or 80 C to release fat from adipocytes, and the released fat was separated by centrifugation. Extraction at 80 C resulted in nearly complete inactivation of indigenous and inoculated flora, resulting in microbiological counts generally below detection level in skin residue and rendered fat. In contrast, large numbers of organisms (3.69 to 7.28 log10 cfu/g) survived the 50 C extraction process. Even though the majority (91.5 to 99.9%) of these organisms remained in the residual skin at the time of fat separation, some organisms were also found occasionally in fat at concentrations of 2.85 to 3.74 log10 cfu/g. Therefore, an additional step such as flash pasteurization is recommended for safety, should extraction temperatures below 80 C be selected.
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