| Abstrakt: |
Oxidation of fat is accelerated at temp as high as those used for frying. The extent of this oxida-tion has been studied by frying two kinds of foods (chicken or potatoes) in cottonseed oil and in lard. Fat samples, taken prior to use and follow-ing 5 and 10 hr of frying (both for chicken and potatoes) were esterified. Subsequent quantita-tive assays of methyl esters by gas chromatogra-phy showed that the linoleic acid content had decreased from 57-49% after cottonseed oil had been used 10 hr for frying. This decrease was present regardless of whether chicken or potatoes were fried. There was no change in the linoleic acid content of lard after chicken was fried, but a decrease from 11.3-5.8% was noted when pota-toes were fried for 10 hr. The fatty acid content of the fat extracted from the potatoes and the fat used to fry them, was the same when sampled at 5 hr. However, at the end of the 10-hr frying period, fat ex-tracted from the potatoes had a lower linoleic acid content than fat used to fry them. Results were the same for both cottonseed oil and lard. Fatty acid components of the fat extracted from the chicken seemed to be affected as much by the fatty acid composition of the chicken itself as by fat used for frying. Whether the chicken was cooked in fat used 5 or 10 hr made little differ-ence. [ABSTRACT FROM AUTHOR] |
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