Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Fat-Soluble Components (Fatty Acids, Vitamin A, and Vitamin E) of Different Parts of Chicken by Different Cooking Methods

조리방법에 따른 계육의 부위별 지용성 성분의 변화: 지방산, 비타민 A, 비타민 E

  • 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)
  • 박서연 (수원여자대학교 식품분석연구센터) ;
  • 장혜림 (수원여자대학교 식품분석연구센터) ;
  • 이종헌 (수원여자대학교 식품분석연구센터) ;
  • 황명진 (수원여자대학교 식품분석연구센터) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 최용민 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 이상훈 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 서동원 (한국식품연구원 식품분석센터) ;
  • 남진식 (수원여자대학교 식품분석연구센터)
  • Received : 2017.07.24
  • Accepted : 2017.09.06
  • Published : 2017.10.31
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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.

본 연구에서는 조리방법(굽기와 삶기)에 따른 닭의 부위별(가슴살, 날개살, 넓적다리살, 아랫다리살) 지방 및 지방산 조성, 비타민 A와 E의 함량 변화를 조사하였다. 조리 후 가열감량은 19.09~41.17%의 범위를 보였으며, 넓적다리살을 제외한 모든 부위에서 굽기가 삶기보다 높은 가열감량을 나타내었다. 지방 함량은 삶은 가슴살을 제외한 모든 가열처리 시료에서 증가하였으며, 지방산 함량은 조리 후 유의적으로 증가하거나 감소하는 것을 확인하였다(P<0.05). 포화지방산과 불포화지방산의 함량은 구운 날개살에서 가장 높았으며, 포화지방산에 대한 불포화지방산의 비(UFA/SFA)는 삶은 넓적다리살에서 가장 높았다. 트랜스지방산은 삶은 날개살이 가장 높았으나(137.67 mg/100 g) 구운 날개살의 함량과 유의적인 차이가 없었으며(P>0.05), 가슴살에서는 검출되지 않았다. 비타민 A 함량은 계육의 모든 부위에서 가열조리에 따라 감소하는 경향을 보였으나 비타민 E 함량은 부위에 따라 증감의 차이를 보였다. 즉 날개살은 조리 후 감소하였으나 넓적다리살과 아랫다리살은 유의적으로 증가한 것이 확인되었다(P<0.05). 이러한 결과는 계육의 지방 및 지방산과 비타민의 적절한 섭취를 위한 조리방법의 선택에 도움을 줄 것으로 생각된다.

Keywords

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