Chicken fried

Deep-fat fryers may also operate at a higher pressure (9—32 psi). These devices have been developed to meet particular needs primarily in certain catering outlets, especially those devoted to chicken frying because of the uniform color and improved texture (higher moisture content) conferred to products. Pressure fryers may reduce the frying time considerably, but they can also increase frying oil deterioration rate since steam retention within the fryer increases free fatty acids content (Moreira et ah, 1999). 

Move toward eliminating all high-fat fast foods. This includes hamburgers, fried chicken, fried fish, French fries, and pizza. 

Meat products, such as chicken-fried steaks, are manufactured on large scales and distributed to the restaurants in the frozen state. Frying of a whole bird, such as mrkey or chicken, has become popular in the United States and Europe. 

The vibrant, primarily African-American neighborhoods of Chicago s Southside are the home of some of the best soul food in the country. Vegetarians cringe at the words after all, fat-laden chicken-fried steak can hardly be good for the soul. But you ll be surprised at what creative chefs can think up. 

IQ was first found in grilled fish, fried minced beef and beef extracts, and later in many other foods (steaks, roasted chicken, fried minced pork and fried eggs) and cigarette smoke. Its concentrations range from <0.1 to >150 pg/kg, but usually do not exceed 1 pg/kg. For example, its concentrations in oven-broiled ground beef range from 0.01 to 0.1 pg/kg and in barbecued chicken 0.02-0.91 pg/kg. 

Learning methods for food preparation that incorporate lower amounts of oil and fat (for example, using margarine instead of butter or oil to prepare fried chicken, or baking instead of frying). 

In practice this means that BHT can be present at up to 100 mg/kg in the fat fraction of manufactured foods such as baked goods and fried foodstuffs such as potato crisps or fried chicken. Although higher levels are permitted in chewing gum and dietary supplements, these might be expected to have a lesser impact on intakes because of the relatively small amounts of such foods consumed. 

Phenol has been reported at concentrations of 7 and 28.6 ppm in smoked summer sausage and smoked pork belly, respectively (EPA 1980), and was identified but not quantified in mountain cheese (Dumont and Adda 1978), fried bacon (Ho et al. 1983), fried chicken (Tang et al. 1983), and black fermented tea (Kaiser 1967). Phenol has also been found in honey at concentrations ranging from 0 (detection limit 0.1 ppm) to 19 ppm (Spoms 1981). It was present each time the honey was collected with phenol-treated boards. 

Tang J, Jin QZ, Shen GH, et al. 1983. Isolation and identification of volatile compounds from fried chicken. J Agric Food Chem 31 1287-1292. 

Source 1-Butanol naturally occurs in white mulberries and papaya fruit (Duke, 1992). Identified as one of 140 volatile constituents in used soybean oils collected from a processing plant that fried various beef, chicken, and veal products (Takeoka et al., 1996). 

Source Furfuryl occurs naturally in yarrow, licorice, sesame seeds, clove flowers, and tea leaves (Duke, 1992). Also detected in barrel-aged red, white, and model wines. Concentrations ranged from 3.5 mg/L in white wine after 55 wk of aging to 9.6 mg/L after 11 wk of aging (Spillman et ah, 1998). Identified as one of 140 volatile constituents in used soybean oils collected from a processing plant that fried various beef, chicken, and veal products (Takeoka et al, 1996). 

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