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

Fingerprint

Cooking
cooking
Chickens
Fatty Acids
fatty acid composition
Fats
chickens
dried milk
Rosa
lipids
Powders
Milk
breasts
methodology
Breast
Trans Fatty Acids
trans fatty acids
frying
unsaturated fatty acids
saturated fatty acids

ASJC Scopus subject areas

  • Nutrition and Dietetics
  • Food Science

Cite this

Comparison of fatty acid composition by fat extraction method : Different parts of chicken by cooking method. / Jeong, Sang Hwa; Shin, Jung Ah; Kim, In-Hwan; Kim, Byung Hee; Lee, Jun Soo; Lee, Ki Teak.

In: Journal of the Korean Society of Food Science and Nutrition, Vol. 43, No. 8, 01.01.2014, p. 1257-1263.

Research output: Contribution to journalArticle

Jeong, Sang Hwa ; Shin, Jung Ah ; Kim, In-Hwan ; Kim, Byung Hee ; Lee, Jun Soo ; Lee, Ki Teak. / Comparison of fatty acid composition by fat extraction method : Different parts of chicken by cooking method. In: Journal of the Korean Society of Food Science and Nutrition. 2014 ; Vol. 43, No. 8. pp. 1257-1263.
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