SUPERCRITICAL CARBON-DIOXIDE EXTRACTION OF LIPIDS AND CHOLESTEROL FROM DEHYDRATED CHICKEN MEAT

Supercritical carbon dioxide (SC-CO2) extraction was studied for remov al 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/cm 3. For a given quantity Of CO2, at the higher temperature and pressure , significantly (P < .05) more lipids and cholesterol were extracted f rom the powder. At 381 atm and 55 C, approximately 89% of the lipids a nd 90% of the cholesterol were removed from the dehydrated chicken mea t powder. With respect to the chunk chicken meat, about 93% of the lip ids 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 chun ks 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 co lor with less redness. This research indicated that SC-CO2 extraction holds promise for substantially reducing lipids and cholesterol in chi cken meat.