• Corpus ID: 6397919

Alteration in Fatty Acid Profiles and Formation of Some Harmful Compounds in Hammour Fish Fillets and Frying Oil Medium Throughout Intermittent Deep-Fat Frying Process

@inproceedings{Hassan2011AlterationIF,
  title={Alteration in Fatty Acid Profiles and Formation of Some Harmful Compounds in Hammour Fish Fillets and Frying Oil Medium Throughout Intermittent Deep-Fat Frying Process},
  author={Hend Hassan and Ali Ganbi and S. Arabia},
  year={2011}
}

• H. Hassan, Ali Ganbi, S. Arabia
• Published 2011
• Chemistry

This research was performed to assess the alterations in fatty acid profiles for hammour fish fillets lipid and refined sunflower (RSF) oil, frying oil medium and to evaluate the formation extent of some harmful compounds including malonaldehyde, polar compounds, oxidized and trans fatty acids in the former lipids throughout intermittent deep-fat frying process. The obtained results revealed that intermittent frying process caused a significant alteration in the fatty acid profiles of hammour fish lipid and frying oil medium due to the exchange of lipid occurs throughout frying process between frying oil medium and fried fish lipid and to the oxidative degradation of unsaturated and some saturated long chain fatty acids resulting in the formation of saturated short and medium chain fatty acids. In addition, the intermittent frying conditions encouraged the formation of tested harmful compounds in hammour fish fillets and RSF oil at exceptional high levels, especially with extending the repeating use period of frying oil medium. Therefore, the present results are recommended that the repeating use period of frying oil medium throughout intermittent frying process should not exceed 16 hours to avoid the formation of harmful compounds in fried foods and frying oil medium at hazardous and toxic levels.