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KMID : 1134820170460101258
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 10 p.1258 ~ p.1264
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Changes in Fat-Soluble Components (Fatty Acids, Vitamin A, and Vitamin E) of Different Parts of Chicken by Different Cooking Methods
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Park Seo-Yeon
Jang Hye-Lim
Hwang Myung-Jin
Lee Jun-Soo
Choi Young-Min
Lee Sang-Hoon
Hwang Jin-Bong
Seo Dong-Won
Nam Jin-Sik
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Abstract
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The effects of two cooking methods (grilling and boiling) on fat content, fatty acid composition, vitamin A, and vitamin E levels of chicken (breast, wing, thigh, and leg) were investigated. Cooking loss was in the range of 19.09∼41.17%, and grilled chicken showed higher cooking loss than boiled chicken in all parts except the thigh. All treatments enhanced fat content except boiled chicken breast. Fatty acid contents of chicken significantly increased or decreased after heat treatments (P<0.05). Grilled wing showed the highest levels of saturated (SFA) and unsaturated fatty acids (UFA), and the highest UFA/SFA ratio was detected in boiled thigh. The highest content of trans fatty acids was detected in boiled wing (137.67 mg/100 g), although no significant difference with grilled wing (P>0.05), and trans fatty acids in breast was not detected. The content of vitamin A tended to decrease with heating in all chicken parts, whereas the content of vitamin E varied depending on the part and cooking method. In other words, vitamin E content of wing decreased after cooking, whereas contents of thigh and leg significantly increased after cooking (P<0.05). These results are helpful for choosing the best cooking method according to the part of the chicken for proper consumption of fats and vitamins.
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KEYWORD
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cooking method, chicken, fat, fatty acid composition, vitamin
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