Browse > Article
http://dx.doi.org/10.3746/jkfn.2017.46.10.1258

Changes in Fat-Soluble Components (Fatty Acids, Vitamin A, and Vitamin E) of Different Parts of Chicken by Different Cooking Methods  

Park, Seo-Yeon (Food Analysis Research Center, Suwon Women's University)
Jang, Hye-Lim (Food Analysis Research Center, Suwon Women's University)
Lee, Jong-Hun (Food Analysis Research Center, Suwon Women's University)
Hwang, Myung-Jin (Food Analysis Research Center, Suwon Women's University)
Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University)
Choi, Youngmin (Functional Food & Nutrition Division, National Institute of Agricultural Science, RDA)
Lee, Sang Hoon (Functional Food & Nutrition Division, National Institute of Agricultural Science, RDA)
Hwang, Jingbong (Department of Food Analysis, Korea Food Research Institute)
Seo, Dongwon (Department of Food Analysis, Korea Food Research Institute)
Nam, Jin-Sik (Food Analysis Research Center, Suwon Women's University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.10, 2017 , pp. 1258-1264 More about this Journal
Abstract
The effects of two cooking methods (grilling and boiling) on fat content, fatty acid composition, vitamin A, and vitamin E levels of chicken (breast, wing, thigh, and leg) were investigated. Cooking loss was in the range of 19.09~41.17%, and grilled chicken showed higher cooking loss than boiled chicken in all parts except the thigh. All treatments enhanced fat content except boiled chicken breast. Fatty acid contents of chicken significantly increased or decreased after heat treatments (P<0.05). Grilled wing showed the highest levels of saturated (SFA) and unsaturated fatty acids (UFA), and the highest UFA/SFA ratio was detected in boiled thigh. The highest content of trans fatty acids was detected in boiled wing (137.67 mg/100 g), although no significant difference with grilled wing (P>0.05), and trans fatty acids in breast was not detected. The content of vitamin A tended to decrease with heating in all chicken parts, whereas the content of vitamin E varied depending on the part and cooking method. In other words, vitamin E content of wing decreased after cooking, whereas contents of thigh and leg significantly increased after cooking (P<0.05). These results are helpful for choosing the best cooking method according to the part of the chicken for proper consumption of fats and vitamins.
Keywords
cooking method; chicken; fat; fatty acid composition; vitamin;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. 2004. Effects of fatty acids on meat quality: A review. Meat Sci 66: 21-32.   DOI
2 Katan MB, Zock PL, Mensink RP. 1995. Trans fatty acids and their effects on lipoproteins in humans. Annu Rev Nutr 15: 473-493.   DOI
3 Lemaitre RN, King IB, Raghunathan TE, Pearce RM, Weinmann S, Knopp RH, Copass MK, Cobb LA, Siscovick DS. 2002. Cell membrane trans-fatty acids and the risk of primary cardiac arrest. Circulation 105: 697-701.   DOI
4 Bray GA, Lovejoy JC, Smith SR, DeLany JP, Lefevre M, Hwang D, Ryan DH, York DA. 2002. The influence of different fats and fatty acids on obesity, insulin resistance and inflammation. J Nutr 132: 2488-2491.   DOI
5 Rimm EB, Stampfer MJ, Ascherio A, Giovannucci E, Colditz GA, Willett WC. 1993. Vitamin E consumption and the risk of coronary heart disease in men. N Engl J Med 328: 1450-1456.   DOI
6 Statistics Korea. 2008-2015. Korea National Health and Nutrition Examination Survey. http://kosis.kr/statHtml/statHtml.do?orgId=117&tblId=DT_11702_N025&vw_cd=MT_ZTITLE&list_id=117_11702_A01_033&seqNo=&lang_mode=ko&language=kor&obj_var_id=&itm_id=&conn_path=E1 (accessed Mar 2017).
7 Stephensen CB. 2001. Vitamin A, infection, and immune function. Annu Rev Nutr 21: 167-192.   DOI
8 Stephens NG, Parsons A, Schofield PM, Kelly F, Cheeseman K, Mitchinson MJ. 1996. Randomised controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study (CHAOS). Lancet 347: 781-786.   DOI
9 Korea Health Statistics. 2015. Korea National Health and Nutrition Examination Survey. Chungbuk, Korea. p 178.
10 Ministry of Agriculture, Food and Rural Affairs. 2016. Statistics of agriculture, forestry and livestock food. Sejong, Korea. p 346-347.
11 Yang JB, Ko MS. 2010. Physicochemical changes in pork boston butts by different cooking methods. Korean J Food Preserv 17: 351-357.
12 Jeon KH, Kwon KH, Kim EM, Kim YB, Sohn DI, Choi JY. 2014. Effect of cooking methods with various heating apparatus on the quality characteristics of chicken. Korean J Culinary Res 20: 201-213.
13 Dominguez R, Gomez M, Fonseca S, Lorenzo JM. 2014. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Sci 97: 223-230.   DOI
14 Khan MA, Ali S, Abid M, Cao J, Jabbar S, Tume RK, Zhou G. 2014. Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties. Food Res Int 62: 926-933.   DOI
15 Kinsella JE, Bruckner G, Mai J, Shimp J. 1981. Metabolism of trans fatty acids with emphasis on the effects of trans, trans-octadecadienoate on lipid composition, essential fatty acid, and prostaglandins: An overview. Am J Clin Nutr 34: 2307-2318.   DOI
16 Takahashi H, Rikimaru K, Kiyohara R, Yamaguchi S. 2012. Effect of arachidonic acid-enriched oil diet supplementation on the taste of broiler meat. Asian-Australas J Anim Sci 25: 845-851.   DOI
17 Silva FAP, Ferreira VCS, Madruga MS, Estevez M. 2016. Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken. J Food Sci Technol 53: 3137-3146.   DOI
18 Korea Food and Drug Administration. 2010. Food Standard Codex. Korean Foods Industry Association, Seoul, Korea.
19 Andersson RE. 1980. Lipase production, lipolysis, and formation of volatile compounds by Pseudomonas fluorescens in fat containing media. J Food Sci 45: 694-1701.
20 Brouwer IA, Wanders AJ, Katan MB. 2010. Effect of animal and industrial trans fatty acids on HDL and LDL cholesterol levels in humans: A quantitative review. PLoS One 5: e9434.   DOI
21 National Academy of Agricultural Science. 2011. Food composition table. 8th ed. Rural Development Administration National Academy of Agricultural Science, Wanju, Korea. p 232-237.
22 Lee JH, Lee HN, Shin JA, Chun JY, Lee J, Lee KT. 2015. Content of fat-soluble nutrients (cholesterol, retinol, and ${\alpha}$-tocopherol) in different parts of poultry meats according to cooking method. J Korean Soc Food Sci Nutr 44: 234-241.   DOI
23 Cho SH. 2010. Vitamin E: ${\alpha}$-Tocopherol and the other forms of vitamin E. Korean J Nutr 43: 304-314.   DOI
24 Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxidation of foods. Compr Rev Food Sci Food Saf 8: 345-358.   DOI
25 Park JS, Choi MK 2004. A Study on rheology of the rib-eye cooked by cooking method and cooking utensil. Korean J Human Ecology 7: 21-31.
26 Bowers JA, Craig JA, Kropf DH, Tucker TJ. 1987 Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between $55^{\circ}$ and $85^{\circ}C$. J Food Sci 52: 533-537.   DOI
27 Koh HY, Yu IJ. 2015. Nutritional analysis of chicken parts. J Korean Soc Food Sci Nutr 44: 1028-1034.   DOI
28 Posati LP. 1979. Composition of foods: Poultry Products: raw, processed, prepared (USDA Agriculture Handbook 8-5). Science and Education Administration, Washington, DC, USA. p 330.
29 Kumar S, Aalbersberg B. 2006. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking: 1. Proximates, carbohydrates and dietary fibre. J Food Compos Anal 19: 302-310.   DOI
30 Jeong SH, Shin JA, Kim IH, Kim BH, Lee JS, Lee KT. 2014. Comparison of fatty acid composition by fat extraction method: Different parts of chicken by cooking method. J Korean Soc Food Sci Nutr 43: 1257-1263.   DOI
31 Choe E. 2005. Changes of functional components present in lipid foods during cooking. Korean J Food Cookery Sci 21: 742-758.
32 Jayasena DD, Ahn DU, Nam KC, Jo C. 2013. Flavour chemistry of chicken meat: A review. Asian-Australas J Anim Sci 26: 732-742.   DOI