Changes in fatty acid composition of poultry meat after heat treatment

The purpose of the paper is to determine the changes in the fatty acid composition of fat in poultry meat after the heat treatment, after frying in different types and combinations of fats. Lard, sunflower oil, palm oil and a combinations of three parts of lard and one part of sunflower oil, three parts of lard and one part of palm oil and three parts of palm oil and one part of sunflower oil were used for the examination. After frying with lard in the meat, there is a greater change in the fatty acid composition, where the fatty acid С18:1n9cof 45.84%, which it had it before frying, increased to 49.05%, С18:О decreased from 10.18% to 7.45% and decreased С16:О from 29.55 % to 27.45%. After frying in sunflower oil and palm oil, there has a formation of new fatty acids in insignificant amounts. In combination of three parts of lard and one part of sunflower oil, minimal changes in the fatty acid composition of less than 1% have been observed. In frying with three parts of lard and one part of palm oil fatty acid С14:О from 0.88% to 23.81%, fatty acids С16:О decreased from 27.24% to1.72%, С18:1n9c from 48.05 % to 15.16% and С18:2n6c from 12.44% to 0.20%. After the heat treatment of the meat in three parts of palm oil and one part of sunflower oil, there is an increase in the content of fatty acid from С18:2n6cfrom 8.42% to 11.62 %. Key words: quality, frying, lard, palm oil, sunflower oi