Gw. Froning et al., SUPERCRITICAL CARBON-DIOXIDE EXTRACTION OF LIPIDS AND CHOLESTEROL FROM DEHYDRATED CHICKEN MEAT, Poultry science, 73(4), 1994, pp. 571-575
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.