Mutagenicity of fumes from fried chicken legs.
The mutagenicity of fumes formed during the frying of chicken legs at 163 degrees C for 1 to 4 h in soybean oil, canola oil, or sunflower oil was studied. A modified smoke adsorption device was used to collect fumes, and the mutagenicity of the fumes was determined with the Ames test. The results obtained show that the mutagenicity of the fumes from all three oils increased with an increase in frying time. Under the same heating conditions, the oil showing the most extensive mutagenicity was soybean oil, followed by canola oil and sunflower oil. For the smoke adsorption device, the strongest mutagenicity was exhibited by the adsorptive wool, followed by the condensates and glass bead extracts.
Chen
Y C
YC
Ching Kuo Institute of Management and Health, Keelung, Taiwan 242.
Chiu
C P
CP
Chen
B H
BH
D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003296:Cooking / Q000379:methods*; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry; D008460:Meat / Q000592:standards*; D009152:Mutagenicity Tests; D009153:Mutagens / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry; D000074262:Rapeseed Oil; D012486:Salmonella typhimurium / Q000235:genetics / Q000254:growth & development; D012906:Smoke / Q000009:adverse effects* / Q000032:analysis; D013024:Soybean Oil / Q000737:chemistry; D000074242:Sunflower Oil; D013997:Time Factors
D005229:Fatty Acids, Monounsaturated; D009153:Mutagens; D010938:Plant Oils; D000074262:Rapeseed Oil; D012906:Smoke; D000074242:Sunflower Oil; D013024:Soybean Oil