Influence of Rancid Oil on the Cooking (part 40)

Decomposition of Tocopherol Contained in Frying Oil during Frying with Whale Meat and Jack Mackerel.

Abstract

Whale meat and jack mackerel was fried at 180°C for 2 minutes with soybean oil.
After these oils were used for frying of whale meat and jack mackerel, the changes in the unsaponifiable matter and tocopherol were examined.
From experimental results, it was concluded that the increase in the unsaponifiable matter, and the decrease in the tocopherol contained was more for the longer frying time.
Decomposition of tocopherol with added to rancid oil was more than those with non-rancid oil.