Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying
Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying
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通过与山茶油混合来提高油炸过程中大豆油的热稳定性
DOI：
10.1002/ejlt.201500085
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发表时间：
2016-04
期刊：
影响因子：
--
通讯作者：
Xun Wei
中科院分区：
文献类型：
--
作者：
Sheng‐Nan Wang;Xiao‐Nan Sui;Zhong‐Jiang Wang;Bao-Kun Qi;Lian-Zhou Jiang;Yang Li;Rui Wang;Xun Wei
对大豆油、山茶油和二元混合物在180℃下连续5天的油炸过程中的降解情况进行了监测。在油炸过程中，大豆油中多不饱和脂肪酸的减少和饱和脂肪酸的增加比茶油和混合油更为明显。在煎炸期间，油茶油、煎炸后混合（60:40）和煎炸后混合（50:50）的总脂肪酸组成变化不显著。此外，油炸介质的理化性质，即游离脂肪酸、过氧化值、对茴香胺值、总极性组分和颜色的结果表明，茶油的降解程度最低，而大豆油的降解程度最高。更重要的是，这些结果表明，由于酚类化合物和单不饱和脂肪酸的高含量，氧化稳定性的增加与茶油水平的增加有关。因此，本研究明确表明，用茶油部分替代大豆油可以显著提高油炸薯条的油炸稳定性。实际应用：该结果对家庭烹饪，餐馆或快餐销售商很有用，为他们提供新开发的煎炸稳定油，茶花油和茶花/大豆混合油，用于油炸炸薯条。此外，还规定了豆油、茶油及其混合物在油炸炸薯条时的丢弃时间，这一建议为消费者提供了安全的油炸食品。油炸薯条5天内油的极性化合物总量。豆油（SO）；茶油（CO）；混合油（大豆油：茶油）SCO1‐90:10,SCO2‐80:20,SCO3‐70:30,SCO4‐60:40,SCO5‐50:50。
The degradation occurring in soybean oil, camellia oil, and binary blends at five ratios during deep frying of french fries at 180°C for five consecutive days was monitored. The decrease in polyunsaturated and increase in saturated fatty acids during the frying operation was more prominent in soybean oil as compared to the camellia oil and blended oils. Among the frying periods, camellia oil, blend (60:40) and blend (50:50) after frying did not change significantly in the overall fatty acid composition. In addition, results of physicochemical properties of the frying media, namely the free fatty acid, peroxide value, p‐anisidine value, total polar components, and color, indicate that camellia oil has the least degradation, while soybean oil has the highest. What is more, these results reveal that increase in oxidative stability is correlated with the increase in camellia oil levels, due to the high content of phenolic compounds and monounsaturated fatty acid. Therefore, the present study clearly indicated that partial replacement of soybean oil with camellia oil can significantly improve frying stability for deep frying of french fries.Practical applications:The results are useful for home cooking, restaurants, or fast foods sellers providing them with newly developed frying stability oils, camellia oil, and camellia/soybean blended oils for deep frying of french fries. Furthermore, discarding time was provided for soybean oil, camellia oil, and their blends when used as media for french fries frying, this suggestion allows preparing safe fried foods for consumers.Total polar compounds of oils during 5 days of usage for deep frying of french fries. Soybean oil (SO); camellia oil (CO); blended oils (soybean oil:camellia oil) SCO1‐90:10, SCO2‐80:20, SCO3‐70:30, SCO4‐60:40, SCO5‐50:50.
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影响因子：
3.3
作者：
F. Wang;Lianzhou Jiang;Zhu Xiuqing;Hou Juncai
通讯作者：
F. Wang;Lianzhou Jiang;Zhu Xiuqing;Hou Juncai
影响因子：
3.9
作者：
Del Carmen Flores-Alvarez, Maria;Molina-Hernandez, Erika F.;Elena Sosa-Morales, Maria
通讯作者：
Elena Sosa-Morales, Maria
影响因子：
8.8
作者：
Marmesat, Susana;Morales, Arturo;Carmen Dobarganes, M.
通讯作者：
Carmen Dobarganes, M.
DOI：
10.1006/fstl.2000.0697
发表时间：
2001-05
期刊：
Lwt - Food Science and Technology
影响因子：
--
作者：
A. Yaghmur;A. Aserin;Y. Mizrahi;A. Nerd;N. Garti
通讯作者：
A. Yaghmur;A. Aserin;Y. Mizrahi;A. Nerd;N. Garti
影响因子：
2.7
作者：
Hou, Jun-Cai;Jiang, Lian-Zhou;Zhang, Chun-Wei
通讯作者：
Zhang, Chun-Wei