Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil

Food Science and Technology (Campinas)

Cibele Cristina Osawa¹  Lireny Aparecida Guaraldo Gonçalves¹ 

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

关键词: frying;    fried foods;    cottonseed oil;    frituras;    alimentos fritos;    óleo de algodão;   

DOI  :  10.1590/S0101-20612012005000098

来源: SciELO

【 摘 要 】

Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional method. Changes in the oil were determined by the quick tests Testo 265, Viscofrit and Fri-check based on physical constants, and the results were compared with those of total polar compounds obtained by the conventional method. The free fatty acids, conjugated dienes, Lovibond color, oxidative stability, fatty acid composition, and polymeric compounds were also determined. During frying, the oil samples presented 6.0-39.2% total polar compounds, 0.0-12.9% polymerized triacylglycerols, 1.3-14.5% oxidized triacylglycerols, 2.8-11.0% diacylglycerols, and 1.6-2.6% fatty acids and unsaponifiable polar compounds. The breaded chicken samples lost moisture, absorbed oil up to approximately 6%, and there were small changes in the fatty acid composition and low formation of trans-isomers. The best method for monitoring and discarding the oil was that used for the determination of total polar compounds.

【 授权许可】

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