Quality changes of chicken frying oil as affected of frying conditions

The marinated chicken drumsticks were fried at 170, 180 and 190°C for 15, 18, 21 min then physical and chemical qualities of used oil and fried chicken drumsticks were evaluated. The color, viscosity of used oil and surface color of fried chicken tended to increase with frying temperature and time. PV, FFA and p-AV of used oil and fried chicken drumstick were significantly increased (p 0.05) with frying time. Frying with various ratios of oil to chicken drumsticks showed that lower proportion of oil to chicken (10:0.5) could prolong the changes in used oil quality when compared with higher proportion. The quality of used-fried oil as repeated frying 3 consecutive days by 10 batches a day showed better oil quality than those continue frying for 30 batches a day. The color of fried chicken became darker with higher proportion of chicken to oil ratio similar to color of used-fried oil.