Purification and development of poultry oils

     In poultry industry, there were lots of skin and fat tissue had been discarded or used in animals feed, which caused the waste of the resources seriously and the huge treatment cost. The poultry fat is a kind of good materials for food because of the liquid state at room temperature, high smoke point, high content of monounsaturated and the linoleic acid which is one of the essential fatty acid in human bodies, and the special odors. After tasting, the confit de canard and the instant sources made by ducks and geese fat were been taken as successful products because of their characteristic. During the cold storage for 3 months, the total plate counts in the confit de canard was lower than 3 log CFU/g, and the acid value was lower than 0.8 mg KOH/g in instant sources.

(H. J. Lee, M. R. Lee and H. Y. Wu)