Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat
The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study. The eight frying systems were deep-fat frying (at 160 and 180 °C) of ch...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2017
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/59669/1/Factors%20impacting%20the%20formation%20of%203-MCPD%20esters%20and%20glycidyl%20esters%20during%20deep%20fat%20frying%20of%20chicken%20breast%20meat.pdf |