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ISOLATION AND CHARACTERIZATION OF THE LIPIDS FROM THE CHICKEN PREEN GLAND
Author(s) -
LILLARD D. A.,
TOLEDO R. T.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01134.x
Subject(s) - saponification value , iodine value , saponification , chemistry , hexane , rendering (computer graphics) , fatty acid , adipose tissue , chromatography , food science , acid value , isopropyl alcohol , biochemistry , organic chemistry , computer graphics (images) , computer science
Although the preen gland of chickens contain 39% fat, it is still discarded or sent to rendering plants along with the other waste from the poultry processing plants. This study was conducted to determine some of the physical properties and to characterize the fatty acids of the oil from the preen gland. A low temperature solvent extraction using an isopropyl alcohol‐hexane system was used to extract the oil from the preen gland. The values obtained for specific gravity (0.9086), melting point (17–28°C), iodine number (66.04), and saponification value (197.4) were within the range of values reported for chicken fat. The fatty acid distribution of the preen gland oil as determined by gas chromatographic analysis was very similar to the distribution of fatty acids that were reported for abdominal adipose lipids. Oxidized flavors could not be detected after holding the oil at 40°C for 8 days. These results indicate that the oil of the preen gland can be efficiently extracted and the quality of the oil is such that it could be used as a commercial chicken fat in the food industry.