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Effect of after-cooking darkening inhibitors on stability of frying oil and quality of french fries

✍ Scribed by G. Mazza; H. Qi

Book ID
112804731
Publisher
Springer-Verlag
Year
1992
Tongue
English
Weight
522 KB
Volume
69
Category
Article
ISSN
0003-021X

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## Abstract During deep‐fat frying of chicken muscle in sunflower seed oil the content of thermolabile hydroperoxides reaches a value of about 5 mmole/kg while the amount of benzidine‐active substances depends on the original amount of hydroperoxides in frying oil. Oxidation products in frying oil