Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck

The present study was conducted to explore the impact of novel water-oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin during 60 frying cycles. The acid value of the soybean oil was 2.10 mg/g using the traditional oil frying and 1.08 mg/g using water-oil mixed frying at the 60th frying cycle. The peroxide value of the water-oil mixed fried soybean oil was significantly lower than that of the traditional frying method. Water-oil mixed frying delayed the formation of TFAs in the soybean oil. The traditionally oil fried skin showed increased TFAs (9tC16:1) content from 0.17 to 0.22 mg/g (29.4% increase), while those of the water-oil mixed fried samples increased from 0.16 to 0.20 mg/g (25.00% increase) compared to control. Harman, Norharman and A alpha C were detected in all the fried samples and PhIP was observed after the 20th frying cycle, while MeA alpha C was formed only at the 60th frying cycle in traditional fried duck breast. Therefore, it is concluded that the water-oil mixed frying method is more suitable to improve the quality and safety of fried duck skin and breast meat.

Automated summary

This study explored the impact of water-oil mixed frying and traditional oil frying on the quality of soybean oil and the formation of TFAs and HCAs in fried duck breast and skin. The results showed that water-oil mixed frying delayed the formation of TFAs and had lower acid and peroxide values compared to traditional frying.