Influence of deep fat frying on the content of trans fatty acids of chicken and quality of palm oil

Palm oil was used as deep fat frying oil to fry chicken legs smeared with honey water,in order to study the influence of continuous using time of palm oil on the content of trans fatty acids(TFA) in chicken meat. The acid value and carbonyl value of palm oil were also determined to explore the change of oil quality. The results showed that the main TFA in chicken meat was C18∶1 9t when palm oil was chose to fry. When the frying time changed from 2 h to 10 h,the total content of TFA increased significantly. The acid value of palm oil conformed to the sanitary standards of edible oil during the whole frying period,while carbonyl value reached 54.66 meq/kg at 160 ℃ after palm oil was used for 10 h,which exceeded the maximum limit of national standard. It was very near with the maximum limit after palm oil was used for 8 h at 180 ℃,and went beyond the maximum limit at200 ℃. Therefore,it was better to choose 160 ℃ as the frying temperature,and a frying time of less than 10 h when palm oil was used to fry chicken.