Comparison of fatty acid composition by fat extraction method: Different parts of chicken by cooking method
- Authors
- Jeong, Sang Hwa; Shin, Jung Ah; Kim, In Hwan; Kim, Byung Hee; Lee, Jun Soo; Lee, Ki Teak
- Issue Date
- Aug-2014
- Publisher
- Korean Society of Food Science and Nutrition
- Keywords
- Chicken; Crude fat extract; Fatty acid composition; Milk powder; Trans fatty acid
- Citation
- Journal of the Korean Society of Food Science and Nutrition, v.43, no.8, pp 1257 - 1263
- Pages
- 7
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Volume
- 43
- Number
- 8
- Start Page
- 1257
- End Page
- 1263
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/64773
- DOI
- 10.3746/jkfn.2014.43.8.1257
- ISSN
- 1226-3311
2288-5978
- 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).
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Collections - Graduate School > Department of Food Science and Technology > 1. Journal Articles
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