Effect of Frying on the Fatty Acid Profile of Some Meat Dishes

The purpose of this work was to study the effect of a culinary process, deep-fat frying, on fatty acids profiles of different meat dishes. Content in fatty acids in three meat dishes (chicken breast, pork steak, and pork loin), before and after deep-fat frying, was analyzed. Results showed an increase in almost all fatty acids, especially linoleic acid, due to absorption of part of the oil used (sunflower oil). Palmitoleic acid increased very little and remained at low concentrations. A decrease in relative percentage of saturated fatty acids (SFA) and an increase in polyunsaturated fatty acids (PUFA) was found in all dishes giving rise to more favorable ratios of cis PUFA/SFA and cis PUFA/(SFA-C18:0). The monounsaturated percentage increased lightly in cooked pork loin, whereas it diminished in chicken breast and pork loin.