Syed Mohammad Zahoor, Syed Luqman Hakim (2019) Level of knowledge and practice of fried chicken operators under Kajang Municipal Council regarding oil quality and determination of peroxide value in repeatedly heated cooking oil. [Project Paper] (Submitted)
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Abstract
Introduction: Deep frying using repeatedly heated cooking oil is a well-known practice among night marketers locally. Deep-fried food intake from repeatedly heating cooking oil can adversely affect the health as 14-22% of oil were absorbed in the food batter. Objectives: This study aimed to determine the level of knowledge and practice of fried chicken operators under Kajang Municipal Council regarding oil quality and determination of peroxide value in repeatedly heated cooking oil. Method: A cross-sectional study was conducted in night markets under Kajang Municipal Council in January 2019. There were 123 fried chicken operators participated in this study and were interviewed by using a set of pre-tested questionnaire. The questionnaire consisted of three sections which covered questions related to sociodemographic in which covered questions related to gender, age and educational level as well as knowledge and practice of repeatedly heated cooking oil. A total of 100ml of used oil were collected from each respondent who participated in this study to be analysed for peroxide value using American Oil Chemist Society (AOCS) Cd 8b-90 Method. Result: There were 73 males and 50 females with age ranged between 20-58 (mean±SD = 35.1±9.7) years old involved in this study. Majority (73%) of the respondents obtained education up to secondary school level (Sijil Pelajaran Malaysia). Most of respondents had good knowledge (89%). However, 76% of them had poor practice on the usage of repeatedly heated cooking oil. Majority ( 68%) of respondents stated that the price of the cooking oil influenced this poor practiced. Most of the oil samples ( 84 % ) collected from the respondents showed the peroxide value which exceeded the AOCS standard of 10 mEqO2/kg. The result showed significant association between poor practice on repeatedly heated cooking oil and high value of peroxide in the oil samples (x2 =54.1 , p=0.001 ). However, no such association observed between knowledge and practice. Conclusion: In conclusion, it is important to limit the practice of repeatedly heating cooking oil in food preparation in order to maintain the good quality of the food product. A proper and well plan program is needed to educate and improve the practice of the fried chicken operators in order to assure the quality of the food. Keywords: Night Market, Knowledge, Practice, Peroxide Value, Titration
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 09 Apr 2025 03:03 |
| Last Modified: | 09 Apr 2025 03:03 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2351 |
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