Cottonseed oil containing commercial antioxidants was used for continuous (a 2‐day time period; < 24 hr) frying of beef nuggets that were batter‐breaded with either 100% commercial coating mix or a coating system containing defatted glandless cottonseed flour (GCF). Analyses of oil samples revealed that oil used for frying the nuggets with the GCF‐containing coating was less susceptible to lipid hydrolysis and oxidation and color‐darkening. GCF in the coating also minimized lipid oxidation in beef nuggets fried in the oil at various stages of heating time during the 2‐day frying operation. Results indicated that GCF in the coating not only could enhance the oxidative stability of fried nuggets but also could decrease the breakdown of the frying oil.
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Rhee et al. (1992) studied this question.
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