Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions

摘要

The aim of this study was to determine the proximate and fatty acid composition of chicken meat (C), chicken burgers (B) and chicken-sausages (S) and the changes that they underwent after being fried in olive oil (CO, BO, and SO, respectively) or in sunflower oil (CS, BS, and SS, respectively). The changes in composition were related to temperature changes in the oil and in the food. Chicken-based products contained significantly less water and protein and more fat and ash than the chicken meat. Carbohydrates were almost null in C, similar to9% in B, and similar to2% in S. True retentions of protein and ash decreased in CO but increased in BO and BS samples. Frying increased the fat content in C and B samples but it decreased in S. Fat increase was higher in C and B samples when frying with sunflower oil. These fat-changes seem related to the water loss that changed the temperature of the oil and to the structure of the food product. Fatty acid percentage of the raw products (B and S) did not differ significantly from that of C. Frying with olive oil increased the percentage of oleic acid in CO very significantly and frying with sunflower oil that of linoleic acid in CS. These increases were higher in B than in S samples. Labeling of chicken-based-products should include the fat content and fatty acid composition. Final content in fat and fatty acids in chicken and in fried chicken-based products depends on (i) the fat content of the raw product, (ii) the presence of an edible coating which limits the penetration of fat during frying, and (iii) the composition of the oil used.