The surfactant effect is widely recognized as an important theory on oil penetration of frying foods, but the mechanisms by which oil unsaturation and frying time affect oil oxidation and how oil oxidation influences oil penetration remain unclear based on this theory. The batter-breaded fish nuggets (BBFNs) were fried using four vegetable oils with varying levels of unsaturation for 90, 120, 150 and 180 seconds, respectively, the decrease in iodine value and increase in total polar compounds content and viscosity of oil indicated that the oil oxidation was aggravated by both increasing the oi...
