Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

Aşkın, Buket; Kaya, Yalçın

doi:10.1007/s13197-020-04655-4

Cited by 39 publications

(16 citation statements)

References 30 publications

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“…Plant oils such as sunflower seed oil are rich in polyunsaturated fatty acids (PUFAs; Aşkın & Kaya, 2020) and are considerably cheaper and readily available in the market (Mohan et al, 2015), making them excellent candidates as emulsification agents for tuna. A soft and delicate mouthfeel emulsion was obtained by mixing crushed tuna muscle fibers with plant oil.…”

Section: Introductionmentioning

confidence: 99%

Emulsification through oil addition on the properties of yellowfin tuna ( Thunnus albacares ) paste

Huang

et al. 2021

J. Food Process. Preserv.

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In this study, the effects of different amounts of oil addition on the properties of tuna paste were investigated. The whiteness gradually improved with the oil addition. The water holding capacity increased from 0.28 without oil addition to a peak of 0.47 with 15% oil addition before decreasing to 0.21% at 35% oil addition. Changes in properties were measured by a rotational rheometer. Changes in protein secondary structure were evaluated by Fourier transform infrared spectroscopy. The particle size measurements showed that the maximum amount of protein available to bind oil in the emulsification system is ~ 20% and excessive oil will destabilize the system.The oil droplet distribution in the emulsified system was shown by the optical microscope. The differential scanning calorimetry revealed that the oil addition could improve the transfer temperature of actin when the addition amount less than 20%.Overall, plant oil is suggested to improve the rough taste of processed tuna products. Novelty impact statement:This work investigates the effects of sunflower seed oil addition on the properties of tuna paste. We found that oil addition greatly changed the properties of tuna paste, such as whiteness, WHC, and rheology properties, thus affecting the taste of tuna paste. The present results showed that adding a suitable amount of oil can improve the property of tuna paste through lipid-protein interaction, thus not only potentially overcoming current limitation of tuna processing technology, but also encourages food processors to produce different forms of tuna products to satisfy consumers with different preferences.

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Section: Introductionmentioning

confidence: 99%

Emulsification through oil addition on the properties of yellowfin tuna ( Thunnus albacares ) paste

Huang

et al. 2021

J. Food Process. Preserv.

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“…Oil heating for 20 h at 170°C increases the oleic acid content (Table S1, supplementary material). On the other hand, it decreases the linoleic acid content, probably due to its transformation into the primary and secondary oxidation products 42 . In contrast, the contents of saturated, elaidic, and linolenic acids do not change statistically significantly with heating.…”

Section: Resultsmentioning

confidence: 88%

“…On the other hand, it decreases the linoleic acid content, probably due to its transformation into the primary and secondary oxidation products. 42 In contrast, the contents of saturated, elaidic, and linolenic acids do not change statistically significantly with heating. These results are hardly beneficial since heating the oil is not frying, that is, chemical reactions during heating differ from deep-fat frying.…”

Section: Composition and Physicochemical Properties Of The Ucosmentioning

confidence: 92%

Kinetics of the used cooking oil transesterification in the presence of slaked lime and the triethanolamine:menthol deep eutectic solvent

Kostić

Bijelić

Stamenković

et al. 2023

Env Prog and Sustain Energy

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The biodiesel production from the used cooking oils from the frying of different food items (French fries, chicken breasts, or pork steaks) and methanol in the presence of slaked lime as a catalyst and the triethanolamine:menthol (1:2 mol/mol) deep eutectic solvent as a cosolvent was studied. This deep eutectic solvent accelerated the transesterification reaction. The transesterification reaction involves only the chemical reaction controlled region from its beginning and follows the pseudo-first-order reaction rate law. A good agreement between the model and the experimental data was confirmed by a low mean relative percent deviation between the predicted and observed values of triacylglycerol conversion degree (<3.5%). The highest apparent reaction rate constant of 0.421 min À1 was achieved with the used cooking oil from frying pork steaks at 60 C. The activation energy increases in the following order of the used cooking oils from frying the food items:French fries (23.1 kJ/mol) ! chicken breasts (30.7 kJ/mol) ! pork steaks (41.6 kJ/mol). A methyl esters content higher than 97.5% was achieved within 40 min of the transesterification of the used cooking oils over slaked lime combined with the triethanolamine:menthol deep eutectic solvent.biodiesel, Ca(OH) 2 , CaO, modeling, used cooking oil | INTRODUCTIONThe use of non-edible and waste oily feedstocks has reached a significant share in biodiesel production for economic and environmental reasons but used cooking oils (UCOs) are their main part. 1 UCOs are edible vegetable oils and animal fats used for cooking or frying in the food industry, restaurants, fast food restaurants, and home kitchens.UCOs are already the main raw material for biofuel production in China, Japan, and Korea, 1,2 and a large share of raw materials in India and Canada. 3,4 Also, almost 20% of biodiesel production in the European Union in 2017 came from UCOs. 1 UCOs can be successfully converted to biodiesel by transesterification, which can be performed using a variety of catalysts. Homogeneous catalysts, like KOH, are commonly used in commercial biodiesel production due to their higher activity. 5 Heterogeneous catalysts, like CaO and Ca(OH) 2 , as inexpensive, less toxic, and widely available, are

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“…So, some results confirm the increased influence of fish protein in the human diet [16], [17], [18]. А comparative analysis of fish meat with poultry meat showed that the ratio of protein and fat is almost the same [19], [20]. Studies have also been conducted to replace fish meat with poultry meat.…”

Section: Volume 17 47 2023mentioning

confidence: 95%

The study of the nutritional and biological value of functional semi-finished fish products "fish balls"

Utebekova

Akhmetova²,

Гуринович³

2023

Potr. S. J. F. Sci.

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In the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished products with adequate substitution for plant components is justified, which allows increasing the amount of dietary fiber consumed and reducing the caloric content of the product, enriching minced fish with carbohydrates (polysaccharides and dietary fibers), amino acids, as well as macro- and microelements. Thus, a comparative analysis of the content of essential amino acids in the muscle tissue of fish in the inland waters of the Republic of Kazakhstan with some oceanic and marine fish showed that the content of amino acids such as leucine, lysine, threonine, phenylalanine is slightly higher. They are characterized by a high content of essential amino acids limiting the biological value, g/100 g of protein: lysine – 8.8-11.6; methionine – 2.1-3.1; tryptophan – 1.0-1.1. The data analysis shows that a higher pH value of fish meat corresponds to a higher elasticity value. The pH shift to the alkaline side of more than 7.5, although it promotes the release of myosin, reduces the elasticity of meat. In our study, we used minced fish from Carp, Pikeperch, Bream, and Pike. It was found that with the addition of 30% of the functional supplement of kelp, the moisture-retaining capacity of the fish semi-finished product was 48.6% and pH 6.67. With the addition of 30% of the functional pumpkin additive, the moisture-retaining capacity of the fish semi-finished product was 49.27% and pH 6.04. Developing semi-finished fish products with plant components makes it possible to obtain products of high biological value with a juicy consistency, which meets modern trends in healthy nutrition.

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Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

Cited by 39 publications

References 30 publications

Emulsification through oil addition on the properties of yellowfin tuna ( Thunnus albacares ) paste

Emulsification through oil addition on the properties of yellowfin tuna ( Thunnus albacares ) paste

Kinetics of the used cooking oil transesterification in the presence of slaked lime and the triethanolamine:menthol deep eutectic solvent

The study of the nutritional and biological value of functional semi-finished fish products "fish balls"

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