Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets

Frying is one of the most widely used cooking techniques, and olive oil is considered a suitable medium due to its high monounsaturated fatty acid content and natural antioxi- dants. Different olive oil categories vary in quality and price, yet their impact on fried food quality remains underexplored. This study used commercial chicken nuggets, a product commonly fried at home (180 ◦C), to evaluate how extra virgin, refined, and pomace olive oils influence nutritional (moisture, fat, and fatty...