Effects of adulterated palm cooking oil on the quality of fried chicken nuggets

Introduction. There is a rising concern over food safety caused by an increasing trend towards adulterating fresh cooking oil with used in Malaysia. Recent decades have seen more cases of high-quality edible adulteration reused oil, driven high market demand and profit margins. In this study, we aimed to analyze the properties vegetable oils their effect on quality fried chicken nuggets.
 Study objects methods. We determined free fatty acid contents characterized palm olein, adulterated oil. also compared sensory attributes nuggets oils.
 Results discussion. The content acids consistently increased levels. FTIR spectral analyses revealed significant differences between fresh, used, at 3006, 2922, 2853, 2680, 1744, 1654, 987, 968, 722 cm–1. samples adulterant concentrations demonstrated linear K232 K 270 values, where higher absorbance values indicated severe deterioration quality. evaluation showed no (P > 0.05) Conclusion. Our findings filled gap previous studies which only focused effects properties. study provides valuable information regulatory authorities reliability parameters modern instruments detection.