Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value

This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtained were 5.14 mg KOH/g and 66.03 meq/kg in SB, 4.47 mg KOH/g and 71.04 meq/kg in CA, 2.66 mg KOH/g and 15.48 meq/kg in PA, and 5.37 mg KOH/g and 62.92 meq/kg in LA, respectively. The ranges of the major fatty acid contents were palmitic acid, 8.91-45.84%; oleic acid, 34.74-58.68%; linoleic acid, 10.32-18.65%; and stearic acid, 2.28-10.86%.Used frying oils for food except animal products have a legal limit for the freshness standard, set by the Food Codex regulations (AV