title: Formation of trans fatty acids during the frying of chicken fillet in corn oil.
abstract: To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , China .
authors.forename: Meiyan
authors.initials: M
authors.lastname: Yang
authors.forename: Ying
authors.initials: Y
authors.lastname: Yang
authors.forename: Shaoping
authors.initials: S
authors.lastname: Nie
authors.forename: Mingyong
authors.initials: M
authors.lastname: Xie
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.forename: Pengju George
authors.initials: PG
authors.lastname: Luo
mesh_terms: D000818:Animals; D002645:Chickens; D003296:Cooking; D003314:Corn Oil / Q000737:chemistry*; D004032:Diet; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000032:analysis*; D044242:Trans Fatty Acids / Q000032:analysis*
chemical_list: D044242:Trans Fatty Acids; D003314:Corn Oil