QUALITY ASSESSMENT OF INDUSTRIAL PREFRIED FRENCH FRIES
QUALITY ASSESSMENT OF INDUSTRIAL PREFRIED FRENCH FRIES
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DOI：
10.1007/bf02657680
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发表时间：
1991-05-01
影响因子：
2
通讯作者：
MALKKI, Y
中科院分区：
文献类型：
--
作者：
SEBEDIO, JL;KAITARANTA, J;MALKKI, Y
在12天的时间内研究了使用棕榈油作为油炸介质的预油炸炸薯条的工业生产。 油和炸薯条的样品每天抽取一次。 使用两种类型的测试来评估油和炸薯条的质量。 一些测试，如游离脂肪酸（FFA）的测定和硫代巴比妥酸值（TBA）的测定，oxifritest和食品油传感器对应于质量控制实验室使用的测试。 还使用了更精细的技术，如极性组分、聚合物和环状脂肪酸单体（CFAM）的测定。 仅观察到FFA、TBA、极性组分和聚合物的小幅增加。 然而，在棕榈油的情况下，其含有高百分比的甘油二酯，使用聚合物的量而不是可能包括一些甘油二酯的极性组分来确定油的质量更可靠。 因此，高的“极性组分”值（高达20-25%）不一定反映改变的样品。检测到的CFAM的最大量为0.1%，并且它们似乎不优先吸附在炸薯条上。 这些结果，沿着感官评价，表明就脂肪而言，在这些生产条件下获得的炸薯条具有良好的质量。
An industrial production of prefried french fries using palm oil as a frying medium was studied over a period of 12 days. Samples of oils and french fries were withdrawn once a day. The quality of both the oil and the french fries was assessed using two types of tests. Some tests, such as the determination of free fatty acid (FFA) and the determination of thiobarbituric acid value (TBA), oxifritest and Food Oil Sensor correspond to what was used by a quality control laboratory. More elaborate techniques such as the determination of polar components, polymers and cyclic fatty acid monomers (CFAM) were also used. Only small increases of FFA, TBA, polar components and polymers were observed. However, in the case of palm oil, which contains a high percentage of diglycerides, it is more reliable to determine the quality of the oil using the amount of polymers instead of polar components which may include some diglycerides. Thus a high "polar components" value (up to 20-25%) would not necessarily reflect an altered sample.The maximum amount of CFAM detected was 0.1% and they did not seem to be preferentially adsorbed on the french fries. These results, along with the sensory evaluations, showed that the french fries obtained in these production conditions were of good quality as far as the fat was concerned.