Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

Document Type : Original Article

Authors

1 Department of Food Hygiene and Control, Fac. of Vet. Med., SCU, Ismailia, Egypt

2 Dean of Vet. Med. Fac. Arish University, Arish, Egypt

3 Department of Food Science, Agricultural and Natural Resources, Missouri Uni. Columbia, MO, USA

Abstract

The present study was designed to keep track of a real-life path to what happens in frying oil when meat is fried in it. It was designed to examine the fatty acid profile in the fried meat in random samples collected from the Ismailia marketplace and other homemade. Generally, there were significant difference (P<0.05) between the fried chicken samples of the market and homemade for fatty acids (FA) content. The increased content of FA was toward the market samples. trans-9 elaidic acid, could not be detected in homemade fried chicken. Repetitive use of oil at high temperature in the presence of wetness and air causes thermal degradation of oil. Deep fat frying (DFF) can lead to the formation of trans fatty acids (TFAs).

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