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Mutagen formation in deep‐fat fried foods as a function of frying conditions
Author(s) -
Taylor S. L.,
Berg C. M.,
Shoptaugh N. H.,
Traisman E.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02679790
Subject(s) - mutagen , food science , chemistry , fish <actinopterygii> , deep frying , carcinogen , biology , biochemistry , fishery
Deep‐fat fried foods possess low levels of mutagenic activity, and severely abusive frying conditions must be employed to obtain appreciable levels of mutagenic activity. With French fried potatoes, either excessively long frying times (35‐40 min) or abnormally high frying temperatures (above 410 F or 210 C) were necessary to generate appreciable levels of mutagenic activity (> 2.5 times the spontaneous mutation rate). Repetitive frying of 45 batches of French fried potatoes or onion rings in the same batch of shortening elicited no increase in mutagen formation. Repetitive frying of fish fillets in the same batch of shortening resulted in the generation of appreciable levels of mutagen(s) in both the acidic and basic methylene chloride extracts. Increased mutagenic activity was noted by the 7th batch. Fish fillets obtained from a local restaurant at selected intervals during a one‐week period of use of a particular batch of frying oil contained much lower levels of mutagenic activity.