調理による豚肉の脂肪酸量と脂肪酸組成の変化

概要

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The "National Nutrition Survey" have been regularly carried out, and the data have been used as the standard for health promotion in Japan. However, the values have been calculated by using data presented in the "Standard Table of Food Composition" which only includes data for raw materials; these data are at best only approximate because they do not consider any loss of nutrients with cooking. We show here that the total fatty acid content and fatty acid composition of pork were affected by normal cooking procedures of boiling, pan-frying and deep-frying. The fatty acid composition of pork was investigated by a gas chromatographic analysis. The fatty acid compositions of pork was unchanged after boiling, but changed after pan-frying or deep-frying. With all cooking procedures, a decrease in the weight of pork was observed, this weight loss not being affected by the initial fat level. The initial fatty acid content of the pork and the method of cooking influenced the final fatty acid content: as the initial fatty acid content increased, the fatty acid eluted from pork was increased by all the cooking procedures. In the case of deep-frying, the adhesion of cooking oil increased as the initial fatty acid content increased. Thus, the measured fatty acid content differed from the calculated fatty acid content.
社団法人日本家政学会の論文
1999-11-15