Development of functional flavour enhancers from waste chicken skin

1. This study investigated the potential of using waste chicken skin as a sustainable alternative to produce functional and healthy flavour enhancers. For this purpose, flavour enhancer products were developed using fat obtained from waste chicken skin, refined chicken skin fat, and fat rich in polyunsaturated fatty acids (PUFA) obtained by fractionation of this fat and fats enriched in conjugated linoleic acid (CLA) by photoisomerisation.2. Sensory analysis revealed that flavour enhancers produced with fats rich in PUFA and CLA exhibited properties similar to traditional chicken bouillon. In addition, it was determined that the produced flavour enhancers had lower salt and energy content. These products contained up to 40% less SFA and 100% more PUFA than traditional bouillon. Flavour enhancers with more than 30% total CLA isomers could be produced.3. The results showed a healthy and environmentally friendly functional flavour enhancer production with high consumer acceptability.