Comparison of the stability of palm olein and a palm olein/canola oil blend during deep‐fat frying of chicken nuggets and French fries

Abstract

Stability of palm olein (PO) and a blend 50% palm olein ⁄ 50% canola oil (POC) during deep-fat frying at 180°C of French fries (FF) or chicken nuggets (CN) was studied through the determination of physical and chemical parameters in the fresh and used oils. Degradation at the end of the study resulted in total polar compounds of 12-13.5% for PO and 11.5-14.5% for POC and viscosity of 65-123.3 cP for PO and 63-72.8 cP for POC. Lower peroxide values (5.33-6.32) were obtained for the blend (PO had 5.21-8.55). Food type affected colour parameters and p-anisidine value of the oils. For CN, the lowest fat content and higher hardness were obtained when they were fried in PO. CN caused a faster deterioration in the oils, in comparison with FF, especially in POC. Gas chromatography allowed to observe differences in fatty acids composition for both used oils.

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

“…Measurement was performed in triplicate in transmittance mode, and expressed using the L , a , and b parameters of the Hunter scale. The colorimeter was previously calibrated with a black tile and light ( L = 100, a = 0, b = 0) (Enriquez‐Fernandez and others ). With the initial and final values of color parameters of the 3 samples tested, the net color change was calculated.…”

Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying

“…The fryer was switched on 15 min before beginning of frying each day to heat oil up to the desired frying temperature. Fresh oil was added after the collection of the sample to make up the oil to the initial level in the fryer (eNríqueZ-FerNáNdeZ et al, 2011). The oil samples were collected and stored at -16 °C for analyses each morning before replenishment.…”

The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

“…This blend was placed in a vial and introduced to the gas chromatograph with automatic injection (injector temperature = 50 °C) and fatty acids were separated in a temperature oven of 240 °C. Helium and nitrogen were used as the carrier gases at a flow rate of 1.3 mL/min (Enríquez‐Fernández and others 2011). The fatty acid composition was determined in the fresh blend and after 12 d of using the oil for frying.…”

“…Color was expressed using the L, a , and b parameters of the Hunter scale. The measurements were performed in triplicate on a 20 mL sample placed in a quartz cuvette (Enríquez‐Fernández and others 2011). …”

“…Several published studies have identified and quantified different oxidation compounds that can develop under controlled frying conditions, such as temperature, oil types and frying times (Farhoosh and others 2009; Warner and Meta 2009; Serjouie and others 2010; Enríquez‐Fernández and others 2011; Romano and others 2012). However, the effect of oil degradation in the microstructure of a fried product has not been studied sufficiently.…”