Abstract
The extent of transfer of vegetable oils during cooking to minced beef, pork and fish was measured using 3H labeled sunflower and safflower oils. Also, the composition of the oils transferred to beef was examined.
The amounts of oils transferred were influenced by differences in tissue structure, moisture and crude fat contents materials and the viscosity of oils of the meats fish showed the most significant transfer of oil. In addition, oiling before heating appeared to be effective for transfer of oils to the meats, especially when the materials was mixed with plant protein such as Promic TB-6.
There was some quantitative differences in the rates of transfer of individual fatty acids between sautéing and deep fat frying or broiling. In general, saturated fatty acids were to some extent preferentially transferred, indicating a difference in the rate of transfer of cooking oils due to the degree of unsaturation.
