Comparison of fatty acid composition by fat extraction method: Different parts of chicken by cooking method
DC Field | Value | Language |
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dc.contributor.author | Jeong, Sang Hwa | - |
dc.contributor.author | Shin, Jung Ah | - |
dc.contributor.author | Kim, In Hwan | - |
dc.contributor.author | Kim, Byung Hee | - |
dc.contributor.author | Lee, Jun Soo | - |
dc.contributor.author | Lee, Ki Teak | - |
dc.date.accessioned | 2023-03-08T20:27:51Z | - |
dc.date.available | 2023-03-08T20:27:51Z | - |
dc.date.issued | 2014-08 | - |
dc.identifier.issn | 1226-3311 | - |
dc.identifier.issn | 2288-5978 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/64773 | - |
dc.description.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). | - |
dc.format.extent | 7 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | Korean Society of Food Science and Nutrition | - |
dc.title | Comparison of fatty acid composition by fat extraction method: Different parts of chicken by cooking method | - |
dc.type | Article | - |
dc.identifier.doi | 10.3746/jkfn.2014.43.8.1257 | - |
dc.identifier.bibliographicCitation | Journal of the Korean Society of Food Science and Nutrition, v.43, no.8, pp 1257 - 1263 | - |
dc.identifier.kciid | ART001903510 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-84906856148 | - |
dc.citation.endPage | 1263 | - |
dc.citation.number | 8 | - |
dc.citation.startPage | 1257 | - |
dc.citation.title | Journal of the Korean Society of Food Science and Nutrition | - |
dc.citation.volume | 43 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Chicken | - |
dc.subject.keywordAuthor | Crude fat extract | - |
dc.subject.keywordAuthor | Fatty acid composition | - |
dc.subject.keywordAuthor | Milk powder | - |
dc.subject.keywordAuthor | Trans fatty acid | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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