Changes In Breaded Chicken And Oil Degradation During Discontinuous Frying With Cottonseed Oil [alterações Em Frango Empanado E Degradação Do óleo Durante A Fritura Descontínua Em óleo De Algodão]

dc.creatorOsawa C.C.
dc.creatorGoncalves L.A.G.
dc.date2012
dc.date2015-06-26T20:28:50Z
dc.date2015-11-26T14:24:45Z
dc.date2015-06-26T20:28:50Z
dc.date2015-11-26T14:24:45Z
dc.date.accessioned2018-03-28T21:27:06Z
dc.date.available2018-03-28T21:27:06Z
dc.identifier
dc.identifierCiencia E Tecnologia De Alimentos. , v. 32, n. 4, p. 692 - 700, 2012.
dc.identifier1012061
dc.identifier10.1590/S0101-20612012005000098
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84871748546&partnerID=40&md5=7f41a54a6aa5d0cf44d9a97006b42503
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/96776
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/96776
dc.identifier2-s2.0-84871748546
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1245520
dc.descriptionDiscontinuous 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.
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dc.languageen
dc.languagept
dc.publisher
dc.relationCiencia e Tecnologia de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleChanges In Breaded Chicken And Oil Degradation During Discontinuous Frying With Cottonseed Oil [alterações Em Frango Empanado E Degradação Do óleo Durante A Fritura Descontínua Em óleo De Algodão]
dc.typeArtículos de revistas


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