| Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat. | |
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MedLine Citation:
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PMID: 8202436 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Supercritical carbon dioxide (SC-CO2) extraction was studied for removal of lipids and cholesterol from dried chicken meat powder and chunks. Two combinations of pressure and temperature were used: 299 atm and 45 C, and 381 atm and 55 C, both providing a fluid density of .90 g/cm3. For a given quantity of CO2, at the higher temperature and pressure, significantly (P < .05) more lipids and cholesterol were extracted from the powder. At 381 atm and 55 C, approximately 89% of the lipids and 90% of the cholesterol were removed from the dehydrated chicken meat powder. With respect to the chunk chicken meat, about 93% of the lipids and 82% of the cholesterol were extracted at 299 atm and 45 C. It seemed that the SC-CO2 extraction process was more efficient when chunks were used. Protein was concentrated as cholesterol and lipids were removed by SC-CO2 extraction of both chicken meat types, and Hunterlab L values increased but aL values decreased, indicating a lighter color with less redness. This research indicated that SC-CO2 extraction holds promise for substantially reducing lipids and cholesterol in chicken meat. |
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Authors:
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G W Froning; F Fieman; R L Wehling; S L Cuppett; L Niemann |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Poultry science Volume: 73 ISSN: 0032-5791 ISO Abbreviation: Poult. Sci. Publication Date: 1994 Apr |
Date Detail:
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Created Date: 1994-07-01 Completed Date: 1994-07-01 Revised Date: 2003-11-14 |
Medline Journal Info:
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Nlm Unique ID: 0401150 Medline TA: Poult Sci Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 571-5 Citation Subset: IM |
Affiliation:
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Department of Food Science and Technology, University of Nebraska, Lincoln 68583-0919. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Carbon Dioxide Chickens Cholesterol / analysis* Food Handling / methods* Lipids / analysis* Meat* Powders Temperature |
| Chemical | |
Reg. No./Substance:
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0/Lipids; 0/Powders; 124-38-9/Carbon Dioxide; 57-88-5/Cholesterol |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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