Repeated use of oil for frying fish. Effects of feeding the fried fish to rats

Effect of oxidation of frying oil on the

Effect of oxidation of frying oil on the sensory value of fried fish fillet

✍ Pokorný, J. ;Kovářová, H. ;Marcín, A. ;Davídek, J. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 338 KB 👁 1 views

## Abstract Fresh sunflower seed oil and used oil were compared as media for deep fat frying of cod fillet. The oxidized oil had more rancid, varnish like and intensive fried flavours. Hydroperoxides present in used frying oil were decomposed into benzidine‐active compounds. The sample fried in use