Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200329 |
Resumo: | Abstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products. |
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Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chopoil-water mixed fryingsoybean oilchicken chopoil degradationacrylamideAbstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200329Food Science and Technology v.36 n.2 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.0092info:eu-repo/semantics/openAccessMA,RuixueGAO,TianSONG,LeiZHANG,LinJIANG,YunLI,JiaolongZHANG,XinGAO,FengZHOU,Guanghongeng2016-07-08T00:00:00Zoai:scielo:S0101-20612016000200329Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-07-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop |
title |
Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop |
spellingShingle |
Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop MA,Ruixue oil-water mixed frying soybean oil chicken chop oil degradation acrylamide |
title_short |
Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop |
title_full |
Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop |
title_fullStr |
Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop |
title_full_unstemmed |
Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop |
title_sort |
Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop |
author |
MA,Ruixue |
author_facet |
MA,Ruixue GAO,Tian SONG,Lei ZHANG,Lin JIANG,Yun LI,Jiaolong ZHANG,Xin GAO,Feng ZHOU,Guanghong |
author_role |
author |
author2 |
GAO,Tian SONG,Lei ZHANG,Lin JIANG,Yun LI,Jiaolong ZHANG,Xin GAO,Feng ZHOU,Guanghong |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
MA,Ruixue GAO,Tian SONG,Lei ZHANG,Lin JIANG,Yun LI,Jiaolong ZHANG,Xin GAO,Feng ZHOU,Guanghong |
dc.subject.por.fl_str_mv |
oil-water mixed frying soybean oil chicken chop oil degradation acrylamide |
topic |
oil-water mixed frying soybean oil chicken chop oil degradation acrylamide |
description |
Abstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200329 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200329 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.0092 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.2 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320449421312 |