Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat
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 quanti...
Gespeichert in:
| Veröffentlicht in: | Poultry science 1994-04, Vol.73 (4), p.571-575 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 575 |
|---|---|
| container_issue | 4 |
| container_start_page | 571 |
| container_title | Poultry science |
| container_volume | 73 |
| creator | Froning, G.W Fieman, F Wehling, R.L Cuppett, S.L Niemann, L |
| description | 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 0.05) 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 a(L) 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 |
| doi_str_mv | 10.3382/ps.0730571 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_76525406</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>76525406</sourcerecordid><originalsourceid>FETCH-LOGICAL-c337t-555d58303d38d0a0578b6c0016583a33506f120dbd2ffc68a0dc514fe0b971923</originalsourceid><addsrcrecordid>eNo9kM1LAzEUxIMotVYvHgUhJw_C1pekyW6PUvyCgofaqyGbDxvdbdZkC-1_b0qLpwczP4Z5g9A1gTFjFX3o0hhKBrwkJ2hIOOUFIyU5RUMARgteTsk5ukjpG4ASIcoBGlQU6ISJIfpcbDobdfS916rBWsU6rLHxYeuNxXbbR6V7n6XgcOM7bxJWa4P1KjQ29TaGBrsYWmzsamei6u3e8_rHrnFrVX-Jzpxqkr063hFaPj99zF6L-fvL2-xxXmjGyr7gnBteMWCGVQZU_qSqhQYgIquKMQ7CEQqmNtQ5LSoFRnMycRbqaUmmlI3Q3SG3i-F3k5vJ1idtm0atbdgkWYq8ygREBu8PoI4hpWid7KJvVdxJAnI_puySPI6Z4dtj6qZurflHj-tl_-bgOxWk-oo-yeViOsltc-0_Z6R32A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>76525406</pqid></control><display><type>article</type><title>Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat</title><source>MEDLINE</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Alma/SFX Local Collection</source><creator>Froning, G.W ; Fieman, F ; Wehling, R.L ; Cuppett, S.L ; Niemann, L</creator><creatorcontrib>Froning, G.W ; Fieman, F ; Wehling, R.L ; Cuppett, S.L ; Niemann, L</creatorcontrib><description>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 0.05) 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 a(L) 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</description><identifier>ISSN: 0032-5791</identifier><identifier>EISSN: 1525-3171</identifier><identifier>DOI: 10.3382/ps.0730571</identifier><identifier>PMID: 8202436</identifier><language>eng</language><publisher>England</publisher><subject>ACIDE GRAS ; ACIDOS GRASOS ; Animals ; Carbon Dioxide ; CARNE DE POLLO ; CARNE SECA ; Chickens ; CHOLESTEROL ; Cholesterol - analysis ; COLESTEROL ; COLOR ; COMPOSICION APROXIMADA ; COMPOSITION GLOBALE ; COULEUR ; DIOXIDO DE CARBONO ; DIOXYDE DE CARBONE ; Food Handling - methods ; LIPIDE ; LIPIDOS ; Lipids - analysis ; Meat ; Powders ; PRESION ; PRESSION ; TEMPERATURA ; TEMPERATURE ; VIANDE DE POULET ; VIANDE SECHEE</subject><ispartof>Poultry science, 1994-04, Vol.73 (4), p.571-575</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c337t-555d58303d38d0a0578b6c0016583a33506f120dbd2ffc68a0dc514fe0b971923</citedby><cites>FETCH-LOGICAL-c337t-555d58303d38d0a0578b6c0016583a33506f120dbd2ffc68a0dc514fe0b971923</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/8202436$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Froning, G.W</creatorcontrib><creatorcontrib>Fieman, F</creatorcontrib><creatorcontrib>Wehling, R.L</creatorcontrib><creatorcontrib>Cuppett, S.L</creatorcontrib><creatorcontrib>Niemann, L</creatorcontrib><title>Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat</title><title>Poultry science</title><addtitle>Poult Sci</addtitle><description>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 0.05) 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 a(L) 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</description><subject>ACIDE GRAS</subject><subject>ACIDOS GRASOS</subject><subject>Animals</subject><subject>Carbon Dioxide</subject><subject>CARNE DE POLLO</subject><subject>CARNE SECA</subject><subject>Chickens</subject><subject>CHOLESTEROL</subject><subject>Cholesterol - analysis</subject><subject>COLESTEROL</subject><subject>COLOR</subject><subject>COMPOSICION APROXIMADA</subject><subject>COMPOSITION GLOBALE</subject><subject>COULEUR</subject><subject>DIOXIDO DE CARBONO</subject><subject>DIOXYDE DE CARBONE</subject><subject>Food Handling - methods</subject><subject>LIPIDE</subject><subject>LIPIDOS</subject><subject>Lipids - analysis</subject><subject>Meat</subject><subject>Powders</subject><subject>PRESION</subject><subject>PRESSION</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>VIANDE DE POULET</subject><subject>VIANDE SECHEE</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9kM1LAzEUxIMotVYvHgUhJw_C1pekyW6PUvyCgofaqyGbDxvdbdZkC-1_b0qLpwczP4Z5g9A1gTFjFX3o0hhKBrwkJ2hIOOUFIyU5RUMARgteTsk5ukjpG4ASIcoBGlQU6ISJIfpcbDobdfS916rBWsU6rLHxYeuNxXbbR6V7n6XgcOM7bxJWa4P1KjQ29TaGBrsYWmzsamei6u3e8_rHrnFrVX-Jzpxqkr063hFaPj99zF6L-fvL2-xxXmjGyr7gnBteMWCGVQZU_qSqhQYgIquKMQ7CEQqmNtQ5LSoFRnMycRbqaUmmlI3Q3SG3i-F3k5vJ1idtm0atbdgkWYq8ygREBu8PoI4hpWid7KJvVdxJAnI_puySPI6Z4dtj6qZurflHj-tl_-bgOxWk-oo-yeViOsltc-0_Z6R32A</recordid><startdate>19940401</startdate><enddate>19940401</enddate><creator>Froning, G.W</creator><creator>Fieman, F</creator><creator>Wehling, R.L</creator><creator>Cuppett, S.L</creator><creator>Niemann, L</creator><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19940401</creationdate><title>Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat</title><author>Froning, G.W ; Fieman, F ; Wehling, R.L ; Cuppett, S.L ; Niemann, L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c337t-555d58303d38d0a0578b6c0016583a33506f120dbd2ffc68a0dc514fe0b971923</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>ACIDE GRAS</topic><topic>ACIDOS GRASOS</topic><topic>Animals</topic><topic>Carbon Dioxide</topic><topic>CARNE DE POLLO</topic><topic>CARNE SECA</topic><topic>Chickens</topic><topic>CHOLESTEROL</topic><topic>Cholesterol - analysis</topic><topic>COLESTEROL</topic><topic>COLOR</topic><topic>COMPOSICION APROXIMADA</topic><topic>COMPOSITION GLOBALE</topic><topic>COULEUR</topic><topic>DIOXIDO DE CARBONO</topic><topic>DIOXYDE DE CARBONE</topic><topic>Food Handling - methods</topic><topic>LIPIDE</topic><topic>LIPIDOS</topic><topic>Lipids - analysis</topic><topic>Meat</topic><topic>Powders</topic><topic>PRESION</topic><topic>PRESSION</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>VIANDE DE POULET</topic><topic>VIANDE SECHEE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Froning, G.W</creatorcontrib><creatorcontrib>Fieman, F</creatorcontrib><creatorcontrib>Wehling, R.L</creatorcontrib><creatorcontrib>Cuppett, S.L</creatorcontrib><creatorcontrib>Niemann, L</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Poultry science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Froning, G.W</au><au>Fieman, F</au><au>Wehling, R.L</au><au>Cuppett, S.L</au><au>Niemann, L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat</atitle><jtitle>Poultry science</jtitle><addtitle>Poult Sci</addtitle><date>1994-04-01</date><risdate>1994</risdate><volume>73</volume><issue>4</issue><spage>571</spage><epage>575</epage><pages>571-575</pages><issn>0032-5791</issn><eissn>1525-3171</eissn><abstract>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 0.05) 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 a(L) 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</abstract><cop>England</cop><pmid>8202436</pmid><doi>10.3382/ps.0730571</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0032-5791 |
| ispartof | Poultry science, 1994-04, Vol.73 (4), p.571-575 |
| issn | 0032-5791 1525-3171 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_76525406 |
| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | ACIDE GRAS ACIDOS GRASOS Animals Carbon Dioxide CARNE DE POLLO CARNE SECA Chickens CHOLESTEROL Cholesterol - analysis COLESTEROL COLOR COMPOSICION APROXIMADA COMPOSITION GLOBALE COULEUR DIOXIDO DE CARBONO DIOXYDE DE CARBONE Food Handling - methods LIPIDE LIPIDOS Lipids - analysis Meat Powders PRESION PRESSION TEMPERATURA TEMPERATURE VIANDE DE POULET VIANDE SECHEE |
| title | Supercritical carbon dioxide extraction of lipids and cholesterol from dehydrated chicken meat |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-23T18%3A24%3A30IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Supercritical%20carbon%20dioxide%20extraction%20of%20lipids%20and%20cholesterol%20from%20dehydrated%20chicken%20meat&rft.jtitle=Poultry%20science&rft.au=Froning,%20G.W&rft.date=1994-04-01&rft.volume=73&rft.issue=4&rft.spage=571&rft.epage=575&rft.pages=571-575&rft.issn=0032-5791&rft.eissn=1525-3171&rft_id=info:doi/10.3382/ps.0730571&rft_dat=%3Cproquest_cross%3E76525406%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=76525406&rft_id=info:pmid/8202436&rfr_iscdi=true |