Fatty acid profile and aroma compounds of lipoxygenase‐modified chicken oil

Adipose fat tissue, which contributes 1.6–5.8% of total chicken carcass weight, has been underutilized by chicken processors because of its “chickenish odor.” The objective of this study was to prepare a chicken oil from which the undesirable odor notes were eliminated and in which the desirable volatile compounds were enhanced. Chicken adipose fat was dry‐rendered at 140°C for 30 min and yielded 78.5% oil. Monoenoic FA constituted 55.8% of the chicken oil, and of that oleic acid constituted 92.8%. Treatment of chicken oil with an algal lipoxygenase extracted from Ulva spp. at 33°C for 30 min resulted in an increase of 0.40% in total monoenoic acids, a decrease of 33.3% in total polyenoic acids, and a decrease in total FA of 0.8%. A noticeable improvement in the odor of chicken oil after lipoxygenase treatment was observed by sensory evaluation and a GC‐sniffing technique. The modified chicken oil contained more desirable volatile compounds—ethyl acetate, pentanal, 2‐pentyl furan, E‐2‐heptenal, and nonanal—than the original chicken oil, provided fruity and tea‐leaf aromas, and had reduced levels of the undesirable volatile compounds heptanal, 2,4‐heptadienal, 2,4‐nonadienal, and dodecanal. These modifications reduced the chickenish and oxidized odor notes.