Abstract
Chicken patties were fried in three different vegetable oils i.e. sunflower, soybean and canola to determine the
best suitable vegetable oil for frying with prolonged storage stability. The patties were evaluated chemically for
moisture, crude protein, crude fat, ash, pH, peroxide value and organoleptically for color, flavor, taste, juiciness,
chewability, tenderness and overall acceptability at 15 days interval during 60 days storage. Among all the
treatments vegetable oils used for frying and storage interval were found to have significant effect on chemical as
well as sensory attributes. However, the chicken patties fried in canola oil offered better characteristics than
sunflower and soybean oils. So, it was suggested that canola oil is comparatively the best one for frying of
chicken patties among the vegetable oils under investigation with enhanced storage stability, shelf life and
sensory attributes
