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KMID : 1134820150440071028
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 7 p.1028 ~ p.1034
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Nutritional Analysis of Chicken Parts
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Koh Ha-Young
Yoo Ik-Jong
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Abstract
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General composition and cholesterol contents of chicken 4 parts (breasts, thighs, legs without skin, and wings with skin) were analyzed. Fatty acids, amino acids, and mineral contents of breasts and thighs were also analyzed and compared with sirloin parts of beef and pork. Lipid contents of chicken parts (1.2% in breasts, 2.8% in thighs, and 14.9% in wings) were lower than those of beef and pork. Protein contents of chicken parts (22.9% in breasts, 19.7% in thighs, and 17.6% in wings) were higher than those of beef and pork. Cholesterol contents of chicken parts (99.0 mg% in wings, 80.8 mg% in thighs, and 56.7 mg% in breasts) were higher than those of beef and pork. However, saturated fatty acid contents of chicken (31.6∼32.9%) was lower than those of beef (40.8%) and pork (42.7%). In the meanwhile, unsaturated fatty acid contents of chicken (67.1∼68.4%) was higher than those of beef (59.2%) and pork (57.3%). Essential fatty acid contents of chicken (16.6∼16.9%) were 1.6 times as high as that of pork (10.4%) and 5 times as high as that of beef (3.9%). Major amino acids composition were glutamic acid, aspartic acid, lysine, and leucine. Ten essential amino acid contents were 11,860 mg% in breasts and 10,454 mg% in thighs, and the ratio of essential amino acids (41.7∼44.1%) was similar to those of pork and beef. Mineral contents of chicken were similar to those of pork and beef despites of slight different mineral contents in thighs and breasts.
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KEYWORD
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chicken, parts, nutrition, composition, cholesterol
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