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Mutagenicity of Fumes from Fried Chicken Legs

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The mutagenicity of fumes formed during the frying of chicken legs at 163°C for 1 to 4 h in soybean oil, canola oil, or sunflower oil was studied. A modified smoke adsorption device was used to collect fumes, and the mutagenicity of the fumes was determined with the Ames test. The results obtained show that the mutagenicity of the fumes from all three oils increased with an increase in frying time. Under the same heating conditions, the oil showing the most extensive mutagenicity was soybean oil, followed by canola oil and sunflower oil. For the smoke adsorption device, the strongest mutagenicity was exhibited by the adsorptive wool, followed by the condensates and glass bead extracts.


Document Type: Research Article

Affiliations: 1: Ching Kuo Institute of Management and Health, Keelung, Taiwan 2: Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan

Publication date: July 1, 2003

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