Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion

In this study, the physiochemical properties of corn oil and its oxidative stability in an O/W emulsion were studied following short‐term (120 min) deep‐frying of chicken wing. The results showed that the levels of polyunsaturated fatty acids in corn oil decreased after frying. Furthermore, total polar compound content in frying oil was significantly increased to 11.3%. Fourier transform infrared spectra (FTIR) indicated that hydrolysis and oxidation reactions involving triglycerides occurred after frying. Additionally, the increased a* and b* values demonstrated that deep‐frying greatly enhanced the intensity of the red and yellow colors of corn oil. Frying reduced the oxidative stability of corn oil in an O/W emulsion as determined by the peroxide value and acid value. These findings indicated that short‐term deep‐frying of chicken wing deteriorated the quality of corn oil and decreased its oxidative stability in an O/W emulsion. Consumers should consider the potential hazards of food containing short‐term deep‐frying oil.