Effects of Chicken Frying on Soybean, Sunflower and Canola Oils

M. Younis Talpur; S. T. H. Sherazi; S. A. Mahesar; Aftab Ahmed Kandhro

doi:10.21743/

Authors

M. Younis Talpur National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
S. T. H. Sherazi National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
S. A. Mahesar National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
Aftab Ahmed Kandhro National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author

DOI:

https://doi.org/10.21743/

Keywords:

chicken meat, frying, chemical parameters, fatty acid composition

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 (0.77- 1.67, 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 2.90- 8.02 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.