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KMID : 1134820150440020234
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 2 p.234 ~ p.241
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Content of Fat-Soluble Nutrients (Cholesterol, Retinol, and α-Tocopherol) in Different Parts of Poultry Meats according to Cooking Method
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Lee Ji-Hyun
Lee Hee-Na
Shin Jung-Ah
Chun Ji-Yeon
Lee Jun-Soo
Lee Ki-Teak
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Abstract
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This study investigated the effects of different cooking methods on contents of cholesterol, retinol, and tocopherol in poultry meats (chicken, Korean native chicken, and duck) using saponification extraction and HPLC analysis. The cooking methods were boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving. Generally, contents of cholesterol increased after cooking. Especially, after deep-frying, large amounts of cholesterol were detected from legs of chicken (94.25 mg/100 g) and wings of Korean native chicken (132.96 mg/100 g). High cholesterol content was detected in wings (233.77 mg/100 g) from duck after microwaving. However, contents of retinol decreased after cooking. The retinol contents of breast meat from Korean native chicken were low (0.86∼0.56 μg/100 g) compared to other meats (1.10∼22.66 μg/100 g in chicken and 1.96∼36.80 μg/100 g in duck), whereas raw materials from wings of all poultry showed the highest tocopherol contents. Of the various cooking methods, stir-frying and deep-frying resulted in increased α-tocopherol contents in meats.
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KEYWORD
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cholesterol, retinol, alpha-tocopherol, poultry, cooking method
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