The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets

Effect of frying oil on the quality of f

Effect of frying oil on the quality of fried chicken muscle

✍ Pokorný, J. ;Kovářová, H. ;Voženílková, B. ;Marcïn, A. ;Davídek, J. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 379 KB 👁 1 views

## 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