Iron accumulation in oil during the deep‐fat frying of meat

Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2‐cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2005-04, Vol.82 (4), p.249-n/a
Hauptverfasser:	Artz, William E., Osidacz, Patricia C., Coscione, Aline R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Beef liver Biological and medical sciences Chemistry chicken Chickens deep‐fat frying Fat industries Food industries Fundamental and applied biological sciences. Psychology Iron lean beef Liver Meat Meat and meat product industries Meat products Oils & fats Poultry Soybean oil Soybeans
Online-Zugang:	Volltext
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