ArticleFood science of animal resources2019
Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction.
Article in Food science of animal resources, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 35 citations in OpenAlex.
- Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress.Food chemistry: X · 2025Article
- The Application of Duck Embryonic Fibroblasts CCL-141 as a Cell Model for Adipogenesis.Animals : an open access journal from MDPI · 2024Article
- Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics.Food science & nutrition · 2024Article
- The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment.Foods (Basel, Switzerland) · 2024Article
- Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat.Animal bioscience · 2023Article
- The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat.Foods (Basel, Switzerland) · 2023Article
- Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters.Animal bioscience · 2022Article
- Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage.Foods (Basel, Switzerland) · 2022Article
- Transcriptional Insights into Key Genes and Pathways Underlying Muscovy Duck Subcutaneous Fat Deposition at Different Developmental Stages.Animals : an open access journal from MDPI · 2021Article
- Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.Poultry science · 2021Article
- Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield.Poultry science · 2020Article
- Quality characteristics of duck jerky: combined effects of collagen and konjac.Poultry science · 2020Article
- Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1.Food science of animal resources · 2020Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at 60°C for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV),
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