Comparison of Fatty Acid Composition by Fat Extraction Method: Different Parts of Chicken by Cooking Method

정상화,; 신정아,; 김인환,; 김병희,; 이준수,; 이기택,

doi:10.3746/jkfn.2014.43.8.1257

Cited by 7 publications

(6 citation statements)

References 2 publications

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“…With respect to studies that have used different cooking methods, there have been comparative research analyses of the general component amino acids and fatty acids in fried chicken breasts and legs cooked in a regular fryer and in an ultrasonic fryer ( Jung et al , 2005 ). In addition, there has been a comparative study of the fatty acids and the fat soluble nutrient components in chicken wings, breasts, and legs cooked using different methods, including boiling, grilling, deep-frying, pan-frying, steaming, roasting, and microwaving ( Jeong et al , 2014 ; Lee et al , 2015 ). Research conducted outside of Korea has included studies of the effects of different methods to cook chicken breast and duck breast on the formation of heterocyclic aromatic amines ( Liao et al , 2010 ).…”

Section: Introductionmentioning

confidence: 99%

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

Kim

Wook

Chung

2017

Korean Journal for Food Science of Animal Resources

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This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

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Section: Introductionmentioning

confidence: 99%

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

Kim

Wook

Chung

2017

Korean Journal for Food Science of Animal Resources

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“…On the other hand, random samples of meatball A and sausage B are still aligned with chicken fat. This phenomenon is caused by differences in the constituents of chicken and beef fat in terms of wavelength and functional groups, namely C20:0 (arachidic acid) and C17:0 (margaric acid) [17][18][19].…”

Section: Results Of Sample Examination Using Uv Spectrophotometermentioning

confidence: 99%

“…In testing chicken fat, pork fat, and random samples, it was concluded that the random samples of nuggets, meatballs, and sausages were closer to chicken fat, indicating beef fat in the samples. The formation of different groups in different quadrants can be caused by differences in characteristics between chicken fat and pork fat groups, especially in terms of wavelength and C10:0 (capric acid), C12:0 (lauric acid), C17: functional group 0 (acid margarat) and C20:0 (aracaric acid) [17][18][19].…”

Section: Results Of Sample Examination Using Uv Spectrophotometermentioning

confidence: 99%

“…In testing chicken fat, beef fat, and random samples, observations were made of two groups of random samples of nuggets, meatballs, and sausages in different quadrants. The formation of different groups in different quadrants can be caused by differences in characteristics between chicken fat and beef fat groups, especially in terms of wavelength and functional groups C20:0 (arachidic acid) and C17:0 (margaric acid) [17][18][19].…”

Section: Results Of Sample Examination Using Uv Spectrophotometermentioning

confidence: 99%

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Identification of Lard on Processed Products in Medan City Using Uv Spectrophotometer With Linear Discriminant Analysis and Principal Component Analysis Methods

SYAHPUTRA,

YULIASMI,

HARUN

et al. 2024

Int J App Pharm

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Objective: Processed meat products are highly popular among the community. However, deceptive traders sometimes adulterate these products with pork elements, necessitating thorough inspections. The qualitative detection of lard in processed products can be analyzed using UV spectrophotometry with chemometric techniques such as Linear Discriminant Analysis and Principal Component Analysis. These methods facilitate data analysis derived from spectra and wavelengths, enabling the categorization of objects and providing high accuracy. Methods: This study aimed to determine whether processed products in Medan contain lard using UV spectrophotometry, Linear Discriminant Analysis, and Principal Component Analysis methods. Results: The highest fat yield was obtained from lard at 14.24%, while the lowest was from chicken fat at 7.00%. The maximum wavelength results for control samples were 234 nm for chicken fat, 237 nm for beef fat, and 268 nm for lard. Data processing using Linear Discriminant Analysis and Principal Component Analysis showed that the processed products of three random samples, nugget, meatball, and sausage type A and C, fell within the same quadrant as chicken fat. Meatball and sausage type B were in the same quadrant as beef fat. Conclusion: Based on the identification of lard in processed products in Medan City using UV spectrophotometer by LDA and PCA, all random samples of nuggets, meatballs, and sausages do not contain lard, and this method can classify chicken fat, beef fat, lard well.

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“…Crude whipping cream fat was extracted from commercial whipping cream using an acid hydrolysis method [ 23 , 24 , 25 ]. First, approximately 1 g of whipping cream was placed in a 50 mL vial, and 2 mL of pyrogallol ethanol solution (50 mg/mL) was added to the vial with the sample as an antioxidant.…”

Section: Methodsmentioning

confidence: 99%

Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream

Shin

Hong²,

Lee

2021

Molecules

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We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β’-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to obtain refined acyl migration reactant (RAMR). An alternative fat product was prepared by blending RAMR and hydrogenated palm kernel oil (HPKO) at a ratio of 4:6 (w/w). The melting points, solid fat index (SFI), and melting curves of the alternative products were similar to those of commercial whipping cream fat. The alternative fat had a content of total unsaturated fatty acids 20% higher than that of HPKO. The atherogenic index (AI) of alternative fat was 3.61, much lower than those of whipping cream fat (14.59) and HPKO (1220.3), because of its low atherogenic fatty acid content and high total unsaturated fatty acids. The polymorphic crystal form determined by X-ray diffraction spectroscopy showed that the β’-crystal form was predominant. Therefore, the alternative fat is comparable with whipping cream that requires creaming quality, and has a reduced saturated fat content.

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Comparison of Fatty Acid Composition by Fat Extraction Method: Different Parts of Chicken by Cooking Method

Cited by 7 publications

References 2 publications

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

Identification of Lard on Processed Products in Medan City Using Uv Spectrophotometer With Linear Discriminant Analysis and Principal Component Analysis Methods

Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream

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