The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying
The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying
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DOI：
10.1111/j.1750-3841.2012.02930.x
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发表时间：
2012-11-01
影响因子：
3.9
通讯作者：
Elena Sosa-Morales, Maria
中科院分区：
文献类型：
--
作者：
Del Carmen Flores-Alvarez, Maria;Molina-Hernandez, Erika F.;Elena Sosa-Morales, Maria
多次重复使用的油炸油会发生化学成分和物理特性的变化，影响油炸食品的质量。在这项研究中，食品类型（鱼块或炸薯条）的影响，在180摄氏度的每种食品在12天的深油炸过程中的油混合物的降解进行了测定，油炸产品的特性进行了评估。在重复使用过程中的油的降解是相对较快的鱼块油炸比炸薯条时，作为较高的总极性化合物的值得到。
Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep-fat frying of each food at 180 degrees C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained.