Formation of trans fatty acids in chicken legs during frying.
The formation of trans fatty acids in chicken legs during frying in unhydrogenated and hydrogenated soybean oil was studied. Frying was conducted at 160 degrees C, 180 degrees C and 200 degrees C for 15, 30, 45, 60 and 75 min, with the various cis and trans fatty acids being analyzed in unhydrogenated and hydrogenated soybean oil, as well as chicken leg meat and chicken leg skin, using a gas chromatography-mass spectrometry technique. Results showed that the amounts of most fatty acids decreased along with increasing frying temperature and frying time when fried in unhydrogenated or hydrogenated soybean oil. No trans fatty acids were formed in chicken leg meat fried in unhydrogenated or hydrogenated soybean oil. Instead, the formation of trans fatty acids was observed in chicken leg skin fried in hydrogenated soybean oil, probably because of oil absorption. A maximum level of trans fatty acids occurred 15 min after frying and then declined thereafter.
Liu
W H
WH
Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan.
Lu
Y F
YF
Inbaraj
B Stephen
BS
Chen
B H
BH
D000704:Analysis of Variance; D000818:Animals; D002645:Chickens; D003296:Cooking / Q000379:methods*; D005227:Fatty Acids / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006865:Hydrogenation; D008460:Meat / Q000032:analysis*; D013024:Soybean Oil; D044242:Trans Fatty Acids / Q000032:analysis*
D005227:Fatty Acids; D044242:Trans Fatty Acids; D013024:Soybean Oil