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KMID : 1011620090250050600
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 5 p.600 ~ p.605
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Evaluation of the Fatty Acid Composition of Fried-chicken Sold in the Market
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김영주:Kim Young-Joo
이기택:Lee Ki-Teak
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Abstract
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This study was conducted to investigate the fat content, fatty acid composition, trans fatty acid content, and acid value of twenty types of fried chickens purchased in local markets in Korea. The fat was extracted from the fried chickens and analyzed by the folch method, which revealed that the content ranged from 4.94% to 18.06%. The major fatty acids in the fried chickens were oleic acid (29.78~67.85%), linoleic acid (8.42~39.54%), and palmitic acid (10.67~25.43%). Twenty types of fried chickens contained less than 0.1 g of trans fatty acid per 100 g of chicken, while the fatty acid value ranged from 0.86~2.65, which is lower than the KFDA criteria.
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KEYWORD
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fat content, fatty acid composition, trans fatty acid, acid value
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