Deep-fat frying of meat products in palm olein

Food Science and Technology (Campinas)

Cibele Cristina Osawa¹  Lireny Aparecida Guaraldo Gonçalves¹ 

[1] ,University of Campinas Faculty of Food Engineering Department of Food TechnologyCampinas SP ,Brazil

关键词: palm olein;    deep-fat frying;    meat products;    oleína de palma;    fritura por imersão;    alimentos cárneos;   

DOI  :  10.1590/S0101-20612012005000109

来源: SciELO

【 摘 要 】

This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid), while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.

【 授权许可】

CC BY   
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