Effects of Chicken Frying on Soybean, Sunflower and Canola Oils

  • S. T. H. Sherazi 2Pakistan Council of Scientific and Industrial Research Laboratories, Karachi 75280, Pakistan
  • M. Younis Talpur National Center of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan
  • S. A. Mahesar National Center of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan
  • Aftab Ahmed Kandhro National Center of Excellence in Analytical Chemistry University of Sindh, Jamshoro 76080, Pakistan , Pakistan Council of Scientific and Industrial Research Laboratories, Karachi 75280, Pakistan

Abstract

Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature (190 0C) for 12h were examined. The quality parameters such as fatty acid composition (FAC) with special emphasis on trans fatty acids (TFA’s), free fatty acids (FFA’s), iodine value (IV) and peroxide value (PV) of soybean, sunflower and canola oils were evaluated by taking out the oil samples from the fryer at an interval of 2 h. The total trans fatty acids increased during frying of chicken in the range of (0.771.67, 1.02- 2.62 and 1.29-3.14 %) in SFO, SBO and CLO. Other chemical parameters such as free fatty acids (0.03-0.78, 0.05-0.49 and 0.19- 1.47 %), peroxide value (1.51-3.04, 2.11-6.07 and 2.908.02 meq/kg) increased where as iodine value (154.21-140.69, 134.50 and 116.10-99.70 g/100g) was decreased with respect to time of frying in SFO, SBO and CLO, respectively. 

Published
Dec 1, 2009
How to Cite
SHERAZI, S. T. H. et al. Effects of Chicken Frying on Soybean, Sunflower and Canola Oils. Pakistan Journal of Analytical & Environmental Chemistry, [S.l.], v. 10, n. 1 & 2, p. 8, dec. 2009. ISSN 2221-5255. Available at: <http://pjaec.pk/index.php/pjaec/article/view/23>. Date accessed: 14 sep. 2024.
Citation Formats
Issue
Vol 10 No 1 & 2 (2009): Pakistan Journal of Analytical & Environmental Chemistry
Section
Research Articles

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