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Asian Journal of Applied Sciences
  Year: 2022 | Volume: 15 | Issue: 1 | Page No.: 16-23
DOI: 10.3923/ajaps.2022.16.23
 
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Effect of Temperature and Time of Frying on Polycyclic Aromatic Hydrocarbons of Fried Catfish

Omodara Niyi Basil , Ojeyemi Mathew Olabemiwo and Adedosu Taofik Adewale

Abstract:
Background and Objective: Fried fish may be contaminated with carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs) during the frying process. This research aimed to determine the effect of frying at various temperatures and time intervals on the concentration of PAHs generated in fried catfish. Materials and Methods: Samples were gutted, washed and fried in hot vegetable oil at 160, 170, 180, 190, 200, 210, 220 and 230°C for 6, 9, 12, 15 and 18 min at each temperature to determine the PAHs and free fatty acid (FFA). The PAHs content was extracted using an ultrasonicator and analyzed with gas chromatography coupled with a flame ionization detector. Results: The results showed that fish samples processed at 200°C for 15 min recorded the highest concentration of total PAHs 564.17 mg kg1 followed by samples processed at 200°C for 6 min with total PAHs content of 304.79 mg kg1. The lowest total PAHs concentration was generated at 210°C for 9 and 12 min with concentrations of 18.16 and 23.57 mg kg1, respectively. From the results of FFA obtained, FFA was highest at a temperature of 220°C, 15 min with the concentration of 25027.56 mg kg1 followed by the concentration generated at 210°C, 18 min. The lowest concentration of FFA was obtained at 190°C, 6 min with the concentration of 116.05 mg kg1 followed by the concentration generated at 200°C 15 min which is 135.28 mg kg1. Conclusion: The proximate analysis results showed that there is an increase in the protein, fat and ash content as the temperature increases.
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How to cite this article:

Omodara Niyi Basil, Ojeyemi Mathew Olabemiwo and Adedosu Taofik Adewale, 2022. Effect of Temperature and Time of Frying on Polycyclic Aromatic Hydrocarbons of Fried Catfish. Asian Journal of Applied Sciences, 15: 16-23.

DOI: 10.3923/ajaps.2022.16.23

URL: https://scialert.net/abstract/?doi=ajaps.2022.16.23

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