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 language | English |
|---|---|
| Pages (from-to) | 1257-1263 |
| Number of pages | 7 |
| Journal | Journal of the Korean Society of Food Science and Nutrition |
| Volume | 43 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - 2014 Jan 1 |
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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 journal › Article
}
TY - JOUR
T1 - Comparison of fatty acid composition by fat extraction method
T2 - Different parts of chicken by cooking method
AU - Jeong, Sang Hwa
AU - Shin, Jung Ah
AU - Kim, In-Hwan
AU - Kim, Byung Hee
AU - Lee, Jun Soo
AU - Lee, Ki Teak
PY - 2014/1/1
Y1 - 2014/1/1
N2 - 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).
AB - 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).
KW - Chicken
KW - Crude fat extract
KW - Fatty acid composition
KW - Milk powder
KW - Trans fatty acid
UR - http://www.scopus.com/inward/record.url?scp=84906856148&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84906856148&partnerID=8YFLogxK
U2 - 10.3746/jkfn.2014.43.8.1257
DO - 10.3746/jkfn.2014.43.8.1257
M3 - Article
AN - SCOPUS:84906856148
VL - 43
SP - 1257
EP - 1263
JO - Journal of the Korean Society of Food Science and Nutrition
JF - Journal of the Korean Society of Food Science and Nutrition
SN - 1226-3311
IS - 8
ER -