Comparison of fatty acid composition by fat extraction method: Different parts of chicken by cooking method

Sang Hwa Jeong, Jung Ah Shin, In-Hwan Kim, Byung Hee Kim, Jun Soo Lee, Ki Teak Lee

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

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).

Original languageEnglish
Pages (from-to)1257-1263
Number of pages7
JournalJournal of the Korean Society of Food Science and Nutrition
Volume43
Issue number8
DOIs
Publication statusPublished - 2014 Jan 1

ASJC Scopus subject areas

  • Nutrition and Dietetics
  • Food Science

Fingerprint Dive into the research topics of 'Comparison of fatty acid composition by fat extraction method: Different parts of chicken by cooking method'. Together they form a unique fingerprint.

  • Cite this