Handlings of the Problems on Repeatedly Used Frying Oil for Fried Chicken in Samutsakhon

Abstract

Objectives: To find a new approach for using frying oil that could reduce the formation of polar compounds in repeatedly used frying oil (RUFO), to study behaviors on the use of frying oil among vendors of fried chickens vendors in Samutsakhon market and to compare the levels of polar compounds in RUFO before and after the implementation of new approach. Methods: The researcher collected the data on the behavior on the use of frying oil among 46 vendors of fried chicken vendors. The levels of polar compounds were measured using test kit developed by the Department of Medical Sciences. The researcher then investigated the new approach to reduce the formation of polar compounds in RUFO in 6 vendors of fried chicken. The researcher subsequently organized a meeting with 46 fried chicken sellers to explain "a new approach to reduce the formation of polar compounds in RUFO," and together set the guidelines to resolve the problems of RUFO. The researcher subsequently visited each vendor to give face to face consultations. The researcher then measured the levels of polar compounds before and after the consultations for one month. Results: The study had led to a new approach to use frying oil in fried chicken which was acceptable to the vendors and had no major change in cost. Number of fried chicken vendors passing the test on polar compounds significantly increased from 22 (47.83%) before the implementation of the new approach to 45 (97.83%) after the implementation (P<0.001). Conclusion: The study identified the new approach in using frying oil that lowers the formation of polar compounds in RUFO that is acceptable by the vendors and has no major change in cost.