الفهرس 
Palm oilOnly 14 pages are availabe for public view
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Abstract
The objectives of this study is to obtain high heat stability blend oil by blending as a simple technology method using for frying at 180oC up to 30th frying. So, three oils called cotton seed,palm and sesame were used in three different ratios to select the suitable one for fish frying. Thus, physico-chemical properties of fried blend oil and Tilapia fish during frying process up to 30th frying were investigated. The study revealed that blending of sesame, palm with cotton seed oils led to obvious change in chemical composition which became more different than individual oil. Oxidative stability of prepared blend oil was increased due to high content of saturated fatty acids that thermo stable and high content of unsaponifiable matters as a natural antioxidant. Blend oil contain 45% cotton seed oil, 45% palm oil and 10% sesame oil showed a high tolerant of heat treatment (frying at 180oC) for many times reach to 30 frying with didn’t increase the harmful compounds in oil and still below the limiting levels recommended by many countries. Frying process led to reduction of moisture content Tilapia fish flesh and protein content, whereas fat content was increased. Therionine and valine were increased, whereas, another essential amino acids decreased but still higher than that limited by FAO/WHO. Frying process led to a reduction of hazard elements such as lead and cadmium content.