Fatty Acid Composition of Batter Coated Chicken Parts

DEEP fat fried foods have assumed a place of importance in the diets of many individuals especially in the last few years and they should be investigated to determine any changes in the product as a result of frying in various fats and oils. The ingredients of the batter as they influence absorption and/or adsorption of the oil should be included in this study. Using cooking methods which did not include oil, Chang and Watts (1952) found only a small reduction in polyunsaturated fatty acids. Chung et al. (1966) using oil in deep frying of beef, pork and fish recorded the uptake of oil from the medium. Smith and Vail (1961) also found deep fat frying resulted in an increased percentage of fat in the product. This evidence indicated that an exchange of fat from the product to the cooking medium and from the oil to the product could occur…