Changes in the f j i n g medium (rapeseed oil) during controlled deep-frying of slicedpotatoes and codfillets and oil heated without them were compared. Fifteen f j i n g cycles were conducted each day for five days. Results showed that oil after f j i n g of cod fillets contained 10% less triacylglycerol (TAG) polymers and 40% less TAG dimers than other oils. Other parameters (iodine and anisidine values and absolption value at 233nm) showed that less thennooxidative products formed duringfjling of food rich in proteins. Oil after f j i n g of cod fillets was darker and its acid value was significantly higher than that for other oils. Content of TAG polymers and dimers for oil afterfjling of slicedpotatoes and oil heated without food was equal. The relative loss of C18:2 acid and decrease in iodine value showed that oil after heating without food underwent more intensive thermooxidative transformation than other oils.
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