Deep-fat Frying Of Meat Products In Palm Olein [fritura Por Imersão De Produtos Cárneos Em Oleína De Palma]

dc.creatorOsawa C.C.
dc.creatorGoncalves L.A.G.
dc.date2012
dc.date2015-06-26T20:28:50Z
dc.date2015-11-26T14:24:47Z
dc.date2015-06-26T20:28:50Z
dc.date2015-11-26T14:24:47Z
dc.date.accessioned2018-03-28T21:27:08Z
dc.date.available2018-03-28T21:27:08Z
dc.identifier
dc.identifierCiencia E Tecnologia De Alimentos. , v. 32, n. 4, p. 804 - 811, 2012.
dc.identifier1012061
dc.identifier10.1590/S0101-20612012005000109
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84871708052&partnerID=40&md5=963d2200cfb719926f282d66aa72f7cb
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/96777
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/96777
dc.identifier2-s2.0-84871708052
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1245532
dc.descriptionThis 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.
dc.description32
dc.description4
dc.description804
dc.description811
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dc.languageen
dc.languagept
dc.publisher
dc.relationCiencia e Tecnologia de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleDeep-fat Frying Of Meat Products In Palm Olein [fritura Por Imersão De Produtos Cárneos Em Oleína De Palma]
dc.typeArtículos de revistas


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