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Effect of frying oil on the quality of fried chicken muscle

✍ Scribed by Pokorný, J. ;Kovářová, H. ;Voženílková, B. ;Marcïn, A. ;Davídek, J.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
379 KB
Volume
26
Category
Article
ISSN
0027-769X

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✦ Synopsis

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 deteriorate the quality of odour, flavour and of the overall sensory value of fried chicken muscle. The flavour quality is mainly affected by increasing intensity of rancid, oily, and fishy off‐flavours by interaction of lipid oxidation products with the fried substrate. Breast muscle is more affected by the oxidation products present in frying oil than thigh muscle.

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