Influence of Rancid Oil on the Cooking (Part 41)

Relationship between the Kinds of Frying and Changes of Tocopherol and Fatty Acid contained in Frying Oil

Abstract

Whale meat, potato and sweet pepper were fried, respectively at 180°C for 3 minutes with soybean oil.
Aliquots of the respective oils were taken in intervals and the changes in the tocopherol and fatty acid contents were determined.
From the experimental results, it was concluded that the decrease in the tocopherol contained was greatest in the frying of whale meat, which was follow by potato frying. There was no significant change in fatty acid composition. Also, deterioration of frying oil was enhanced by the whale meat frying.