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

Abubakar Umar Birnin-Yauri; Aliyu Muhammad; Ibrahim Garba Wawata; Aminu Muhammad

doi:doi:10.11648/j.ajac.20231102.12

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

Abubakar Umar Birnin-Yauri, Aliyu Muhammad, Ibrahim Garba Wawata, Aminu Muhammad

Published in American Journal of Applied Chemistry (Volume 11, Issue 2)

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), 2024. Published by Science Publishing Group

Keywords

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

References

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[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).
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[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.
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[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.
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APA Style

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

Abubakar Umar Birnin-Yauri

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

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

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

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

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APA Style

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

Copy | Download

@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}
}

Copy | Download

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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