Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil
Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional met...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012-12-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400009&lng=en&tlng=en |