Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films

Tocopherol losses were observed in peanut oil used for frying both marinate d and non-marinated chicken products. The largest losses were seen for gamm a -tocopherol followed by a-tocopherol and then beta- and delta -tocopherol s. gamma -Tocopherol losses were significantly reduced when hydroxypropylme thylcellulose was applied either as a him or as a breading mix ingredient t o pre-fried chicken strips that had been marinated in pickle juice. It is c onjectured that the edible him material served as a hydrophilic barrier to migration of the pro-oxidant, acetic acid, from the product to the oil. (C) 2001 Elsevier Science Ltd. All rights reserved.