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KMID : 1134820140430081257
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 8 p.1257 ~ p.1263
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Comparison of Fatty Acid Composition by Fat Extraction Method: Different Parts of Chicken by Cooking Method
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Jeong Sang-Hwa
Shin Jung-Ah
Kim In-Hwan
Kim Byung-Hee
Lee Jun-Soo
Lee Ki-Teak
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Abstract
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Different fat extraction methods such as the Rose-Gottlieb, Folch, and hydrolytic methods were compared in terms of their fatty acid contents of milk powder. Contents of total saturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 8.578, 8.302, and 8.711 g/100 g milk powder while contents of total unsaturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 11.513, 11.143, and 11.669 g/100 g milk powder, respectively. These results suggest that the hydrolytic method has a similar fatty acid composition as the well-known Rose-Gottlieb method. In uncooked chicken, total fatty acid contents of breast, gamb, and wing were 6.302, 8.313, and 11.346 g/100 g, respectively. Among different cooking methods, frying increased content of total trans fatty acids up to 0.034 (breast), 0.112 (gamb), and 0.123 g/100 g (wing).
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KEYWORD
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crude fat extract, milk powder, fatty acid composition, trans fatty acid, chicken
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