Influence of Rancid Oil on the Cooking (Part 39)

Amount of Jack Mackerel Oil Migrated from this Fish to Soybean Oil during Frying and Deterioration of Oil

Abstract

When jack mackerel was fried with soy bean oil, the amount of fish oil migrated to soybean oil was measured by gas chromatographic method and also the deterioration degree of frying oil by this migration was measured.
From the experimental results, it became clear that this migration increased with the time of frying, and also the deterioration of oil was promoted by the prolonged frying.