Artículos de revistas
Deep-fat Frying Of Meat Products In Palm Olein [fritura Por Imersão De Produtos Cárneos Em Oleína De Palma]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 32, n. 4, p. 804 - 811, 2012.
1012061
10.1590/S0101-20612012005000109
2-s2.0-84871708052
Autor
Osawa C.C.
Goncalves L.A.G.
Institución
Resumen
This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 °C for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid), while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation. 32 4 804 811 Aladedunye, F.A., Przybylski, R., Degradation and nutritional quality changes of oil during frying (2009) Journal of the American Oil Chemists' Society, 86, pp. 149-156 (2004) Official Methods and Recommended Practices of the American Oil Chemists' Society, , American Oil Chemists' Society - AOCS, Champaign: AOCS Basiron, Y., Palm Oil (2005) Bailey's Industrial Oil and Fat Products, 2, p. 8. , Shahidi, F. (Ed.), New Jersey: John Wiley Belitz, H.D., Grosch, W., (1999) Food Chemistry, p. 3. , 2nd. ed. 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