Chicken fat

Anyway, one has the P2P/crap oil, right Right. Next one makes a saturated sodium bisulfite solution by dissolving as much sodium bisulfite as will dissolve in a given amount of water (say, lOOOmL). Now one adds the MD-P2P oil into some of the saturated solution and stirs for 30 minutes. The temperature of the reaction will rise and a big old mass of P2P crystals will form. People often say that the crystals look like chicken fat. Those crystals formed because the bisulfite from the sodium bisulfite latched onto the ketone of the P2P to form a precipitate. And since the P2P is probably the only oil component with a ketone, it is gonna be the only thing of any consequence that crystallizes. 

In 1994, Nam and King (68) developed a SFE/SFC/GC instrumentation system for the quantitative analysis of organochlorine and organophosphorus pesticide residues in fatty food samples (chicken fat, ground beef and lard). In this way, SFC was used as an on-line clean-up step to remove extracted material. The fraction containing pesticide residues is then diverted and analysed by GC. 

Fig. 3.4f shows an exclusion chromatogram on unmodified silica. The sample is an epoxy resin with an average Mr of 900. Fig. 3.4g shows the determination of pesticide residues in a sample of chicken fat, and is an example of how exclusion can be used to clean up complex samples. First, a pesticide-free sample of the fat is run as a blank, then the blank is spiked with the pesticides to determine their retention volumes. When the sample is injected, the eluent containing the pesticides is collected. The solvent is evaporated, the residue dissolved in acetonitrile and the pesticides are then separated on a reverse phase column. 

Chicken broth is cloudy because it is colloidal, containing microscopic particles of chicken fat suspended in the water-based soup. Like milk, cream or emulsion paint, the cloudy aspect of the soup is a manifestation of the Tyndall effect. Adding the eggshells to the colloidal solution removes these particles of fat, thereby removing the dispersed medium. And without the dispersed medium, the colloid is lost, and the soup no longer shows its cloudy appearance. We say we have broken the colloid. 

PBDEs PBDEs Chicken fat Homogenization, extraction Gas Chromatography Magnetic <1 pg/kg [37]... 

North Vietnam 1985-87 maximum concentrations Pork fat Chicken fat Fish Cow fat... 

South Vietnam 1985-87 food and wildlife maximum concentrations Fish liver Chicken fat Pork fat Turtle liver Turtle gall bladder Turtle ovaries Snake... 

Comparative evaluation of the confirmatory efficiency of LC-TSP-MS and LC-TSP-MS-MS in the assay of maduramicin in chicken fat showed the former approach to be marginally appropriate (102). In contrast, LC-TSP-MS-MS was found to be highly efficient since it could adequately resolve the analyte from tissue coextractives, providing reproducible MS data that are useful for identification purposes. 

Prolonged extraction was not required when acidified methanol was employed for the extraction of acriflavine and proflavine from catfish tissues (507), when acetonitrile was used for the extraction of methylene blue and four metabolites from milk (508), or when dichloromethane in presence of sodium sulfate was employed for the extraction of leucogentian violet from chicken fat (491-494). 

Following extraction, the primary sample extract is subsequently subjected to some type of cleanup including conventional liquid-liquid partitioning and/ or solid-phase extraction. The liquid-liquid partitioning cleanup applied differs with the initial extraction system. Thus, for isolating fat from analytes, the primary dichloromethane sample exttact was partitioned with IN hydrochloric acid in the analysis of leucogentian violet in chicken fat (491-494). The acidic layer was then neutralized with trisodium citrate to facilitate back extraction of the analytes into dichloromethane. 

An HPLC system with electrospray-MS and liquid scintillation counting (LSC) was used for assaying [ l4C] NAR in chicken fat. The sample was combined with hexane and melted at 70°C, the hexane extract was reextracted with MeCN and evaporated to dryness, and the residue was resuspended in chloroform. Then it was passed through an unconditioned silica cartridge, and the retained radioactivity was eluted with MeOH. After the reconstitution and injection into the HPLC system, fractions for LSC were collected. Liver radioactivity was isolated by LLE and preparative silica LC (100). 

These carbonyl compounds are potent aroma chemicals which not only contribute to cooked meat flavor, but also are involved in the formation of other strongly odorous compounds. An example of this was given by Pippen and Mecchi [14] who observed that when hydrogen sulfide is passed through molten chicken fat, a chicken meat-like aroma is formed. 

In heated chicken fat mono-, di-, and triunsaturated aldehydes are present. In our investigation of the reaction of hydrogen sulphide with these aldehydes we chose the C-10 aldehydes. The base catalyzed reaction between 2-decenal and hydrogen sulphide in aqueous solution at pH 7 follows essentially the same routes as described earlier for 2-butenal by Badings et al [15] and outlined in Figure 5. 

The same procedure has been used for the conversion of used frying oils (Table 10.2) and crude chicken fat (Table 10.3). 

Testl crude chicken fat Test2 chicken fat olein n.d. not ... 

Piette, G., Hundt, M., Jacques, L., and Lapoint, M., Influence of extraction temperature on amounts and quality of rendered chicken fat recovered from ground or homogenized skin, Poultry Sci., 80, 496-500 (2001). 

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