Development Of Chicken Lard Using Chicken Skin/
Perdiz, Angel Grace P.
Development Of Chicken Lard Using Chicken Skin/ Angel Grace P. Perdiz, Camille M. Goloso, Camille Villanueva, Ever S. Martirez and Lorelie Ola.-- - Technological University Of The Philippines, Manila. 2017 - xi, 105 pages. 29 cm
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
Lard is an animal fat produce from the fatty or otherwise usable parts of pig or carcasses.
This study is about the development of chicken skin lard. The study aims to formulate
lard using chicken skin; determine the appropriate packaging and its label; test the
proximate, microbial, total fats and shelf life; asses the chicken skin lard’s quality
attributes such as color, texture, aroma and general acceptability through hedonic rating.
The major processes in making chicken skin lard are selection and preparation of raw
materials, washing of chicken skin, boiling of chicken skin, extraction of chicken oil,
processing of chicken skin lard, packaging and labeling. The results that the product
contains significant amount of fats, carbohydrates, protein and calories. The presence of
salmonella is negative. The result of the sensory evaluation proves that the chicken skin
lard can perform the functional properties of the commercial lard with acceptable mean
of 7.9 to the evaluators. This concludes that the chicken skin lard is marketable.
However, it is recommended to store the lard in a room temperature and avoid direct
sunlight exposure to prevent melting rapidly.
Nutrition and Food Technology
Chicken Lard
BTH TP 370 / P47 2017
Development Of Chicken Lard Using Chicken Skin/ Angel Grace P. Perdiz, Camille M. Goloso, Camille Villanueva, Ever S. Martirez and Lorelie Ola.-- - Technological University Of The Philippines, Manila. 2017 - xi, 105 pages. 29 cm
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
Lard is an animal fat produce from the fatty or otherwise usable parts of pig or carcasses.
This study is about the development of chicken skin lard. The study aims to formulate
lard using chicken skin; determine the appropriate packaging and its label; test the
proximate, microbial, total fats and shelf life; asses the chicken skin lard’s quality
attributes such as color, texture, aroma and general acceptability through hedonic rating.
The major processes in making chicken skin lard are selection and preparation of raw
materials, washing of chicken skin, boiling of chicken skin, extraction of chicken oil,
processing of chicken skin lard, packaging and labeling. The results that the product
contains significant amount of fats, carbohydrates, protein and calories. The presence of
salmonella is negative. The result of the sensory evaluation proves that the chicken skin
lard can perform the functional properties of the commercial lard with acceptable mean
of 7.9 to the evaluators. This concludes that the chicken skin lard is marketable.
However, it is recommended to store the lard in a room temperature and avoid direct
sunlight exposure to prevent melting rapidly.
Nutrition and Food Technology
Chicken Lard
BTH TP 370 / P47 2017