Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia | ||||
| Suez Canal Veterinary Medical Journal. SCVMJ | ||||
| Article 11, Volume 25, Issue 1, June 2020, Page 173-182 PDF (581.55 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scvmj.2020.103057 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nada I.H. Ahmed  1; Ali Meawad Ahmed2; Makram A.M. Yassin1; Ingolf U. Gruen3
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| 1Department of Food Hygiene and Control, Fac. of Vet. Med., SCU, Ismailia, Egypt | ||||
| 2Dean of Vet. Med. Fac. Arish University, Arish, Egypt | ||||
| 3Department 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). | ||||
| Keywords | ||||
| Trans fatty acid; Deep Fat Frying; Chicken; Tilapia | ||||
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