Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil.

Lipid class and fatty acid profile of pressure fried
(PF) and conventionally fried (CF) chicken and medium of
frying were evaluated. Depending on the frying cycle,
neutral lipid (NL) content of PF chicken varied from 75–
86% as compared to that of CF (84–90%). Similarly,
glycolipid (GL) content varied from 11–21% in PF and
from 9–12% in case of CF. Phospholipid (PL) was the least
among lipid classes in both the products. The fresh frying
medium (oil before frying cycle started), NL, GL and PL
were 89, 10 and 0.33%, respectively. After the frying cycles
were over, NL content of oil used for CF decreased to 82%
and GL content increased from 10 to 17%. There was no
significant difference (p≥0.05) between the contents of
lipid classes of oil used for PF or CF. Fried chicken and
frying medium had higher concentration of linoleic acid
and oleic acid irrespective of the frying cycle or frying
method. PF chicken had moisture content in the range of
56–58% and total fat was 14% whereas in case of CF
chicken it ranged from 49–52% and 18% respectively. TBA
and FFA values of CF chicken and oil on repeated frying
were higher (p≤0.05) than PF. In comparison to conventional
frying, pressure frying resulted in relatively tender
and juicier product presumably due to better retention of
moisture (p≤0.05) and low oil uptake.