Effective process control in frying

Quaglia, G. B.; Bucarelli, F. M.

doi:10.1533/9781855736429.3.236

Cited by 4 publications

(3 citation statements)

References 60 publications

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“…For this reason, the fried and microwaved products showed significantly (p<0.05) higher contents in accordance with the findings reported by Weber et al [2008], Naseri et al [2013], Gokoglu et al [2004], and Biandolino et al [2021], in studies on fish and molluscs bivalves, which showed a significant lipid increase after cooking, which might be mainly due to moisture loss via evaporation inducing the concentration of fat in the final product and to the absorption of frying oil by the fish [Sampels, 2015]. Moreover, Quaglia & Bucarelli [2001] stated that, during frying, the exchange between lipids and water occurred through the pores opened during the water evaporation. It has also been found that lean fish tend to absorb higher quantities of frying oils than the fatty ones [Alexi et al, 2019; Kalogeropoulos et al, 2004].…”

Section: Resultssupporting

confidence: 89%

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>)

Biandolino¹,

Prato²,

Grattagliano³

et al. 2023

Pol. J. Food Nutr. Sci.

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This study investigated the effect of five in-house cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid composition in red mullet (Mullus barbatus). Moreover, the nutritional quality of the lipid fraction was evaluated by determining a number of lipid nutritional quality indices (LNQI). Moisture content of red mullet decreased after cooking, with the exception of boiled fish, while the lipid content significantly increased after microwave treatment and frying. After the latter, a ten-fold increase in lipid content was noted compared to fresh fish (from 2.1 to 21.1 g/100 g wet matter). All cooking methods caused significant changes in the fatty acid (FA) profile of M. barbatus. The content of saturated fatty acids (SFAs) varied significantly between raw and cooked fish with the lowest values determined for fried sample. Monounsaturated fatty acid (MUFA) content increased after oven cooking and frying, while polyunsaturated fatty acid (PUFA) content showed an opposite trend. The eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) were the dominant fatty acids among n3 acids in all samples. EPA+DHA contribution in total FAs was significantly lower in the samples after oven cooking (19.6% total FAs) and frying (4.99% total FAs) than in the raw (25.5% of total FAs) fish. The n3/n6 ratio (range 1.25-3.65) decreased significantly after cooking; however, it remained above the recommended values for a healthy human nutrition (1:5). The PUFA/SFA ratio was between 0.69 in fried and 1.02 in boiled fish, both being greater than those recommended by the WHO/FAO [2003]. Atherogenicity index value decreased significantly after the cooking particularly in fried fish. The polyene index (PI), as a measure of PUFA damage, was in the range of 0.42-1.18. Although all cooking methods affected the FA profile, based on LNQI, it can be concluded that barbecue-grilling and boiling were the best cooking methods for healthy eating, due to their lowest effect on essential FAs.

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Section: Resultssupporting

confidence: 89%

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>)

Biandolino¹,

Prato²,

Grattagliano³

et al. 2023

Pol. J. Food Nutr. Sci.

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“…The high oxidative susceptibility of CHM (OS = 1974.43) compared to SSO (OS = 1843.41) can be an excellent index of the oxidation state of the first (Table 1). The presence of a high content of PUFAs increases the susceptibility of oil to oxidation (17). UFA/ SFA is considered to be a major factor affecting oil oxidation.…”

Section: Resultsmentioning

confidence: 99%

trans-Fatty Acid Isomers in Two Sesame (Sesamum indicum L.) Seed Byproducts under Processing

Dhibi

Mechri

Chéraif

et al. 2010

J. Agric. Food Chem.

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The present study has been inspired by the growing need for rigorously controlling the nutritional quality and safety of food products. The impact of application in the food industry on fatty acids composition, trans-fatty acids (TFAs), and conjugated linoleic acid (CLA) profiles were investigated in a highly consumed candy byproduct of sesame seed (chamia) in comparison to fresh sesame seed oil (SSO) and heated SSO under simulated frying experiments. The effect of treatment on SSO was studied by determining the TFA and CLA changes. Results showed significant differences between the two byproducts in TFA and CLA amounts. Total TFAs were found to be significantly higher in chamia than fresh SSO (1.31 versus 0.066%, respectively; p < 0.05) and even higher than all heated SSO from 2 to 10 h at 180 °C (1.31 versus 0.33%, respectively; p < 0.05). A significant linear relationship was found between trans-monounsaturated fatty acid (MUFA), trans-polyunsaturated fatty acid (PUFA), and total TFA and the time of processing, with a correlation coefficient (R(2)) greater than 0.9 for TFA and PUFA, with a higher correlation assigned to PUFA (r = 0.988; p < 0.001), followed by TFA (r = 0.959; p < 0.01) and MUFA (r = 0.844; p < 0.05). Principal component analysis of the fatty acid (FA) profiles showed discrimination between chamia and both fresh and heated SSO. A high stability of SSO against isomerization reactions as compared to their chamia sample counterpart has been noted. These findings suggest that the food industry engenders relatively higher changes in fatty acid configurations than the frying process.

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“…An evaporation front exists that divides the body of the food into two regions: the outer crust and the internal core (Wang and Sun, 2006). During grilling, when the surface temperature has reached 100℃, the evaporation zone begins to move toward the centre of the product and crust formation is initiated, which decreases the heat conductivity by acting as an insulator (Quaglia and Bucarelli, 2001). Several studies have analysed the internal core region.…”

mentioning

confidence: 99%

Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling

Llave¹,

Matsuda²,

Fukuoka³

et al. 2014

FSTR

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Keywords: colour, fish species, browning, kinetic analysis, far-infrared radiation. IntroductionConsumers often assess the initial quality of a product by its colour and appearance, and colour serves as an indicator of proper food preparation. This is especially important when the selected heating process involves high temperatures, as in the case of infrared radiation grilling.The grilling of fish involves a phase change from liquid water to vapour. An evaporation front exists that divides the body of the food into two regions: the outer crust and the internal core (Wang and Sun, 2006). During grilling, when the surface temperature has reached 100℃, the evaporation zone begins to move toward the centre of the product and crust formation is initiated, which decreases the heat conductivity by acting as an insulator (Quaglia and Bucarelli, 2001). Several studies have analysed the internal core region. Garcia-Arias et al. (2003) reported that cooking induces water loss in fish, which, in most cases, increases its lipid and protein contents (on a dry-matter basis) and only some fat is lost in the case of high-fat fish. Similar results were observed by Gall et al. (1983) in broiled oily fish (mackerel) but not in other lower fat fish species (grouper and red snapper). On the other hand, a few studies have focused on the outer crust region. Wang and Sun (2006) reported that the crust layer increases in both thickness and browning colour formation as the grilling process proceeds.The latter region was taken in consideration in the present study because crust layer formation at the upper surface has an impact on grilled fish appearance.Thus, because "we also eat with our eyes," the significance of browning, a Maillard-type reaction, in consumer acceptance is TheoreticalKinetic study of browning reaction during grilling The browning kinetics theory used in this study to determine the activation energy (E a ) and frequency factor (k 0 ) of the calculated rate of L* c reduction of the samples was described in detail in our previous reports (Matsuda et al., 2013;Nakamura et al., 2011). Therefore, browning was modelled according to the change in colour intensity and did not directly involve chemical compounds.To determine the calculated a* c and b* c values, based on changes in L* c value, we employed the empirical equations reported in our previous reports. Materials and MethodsMaterials In this study, the light muscle of Japanese amberjack adults and alevin (Seriola quinqueradiata), Japanese Spanish mackerel (Scomberomorus niphonius), and salmon (Oncorhynchus masou) was used. Additionally, the results of red sea bream (Pagrus major) previously reported in Matsuda et al. (2013) were included for comparison purposes since the theoretical model for colour estimation used here was developed with this species. These fish species were chosen because they are commonly used for grilling. They were purchased from a fish market on the day of the experiment and were in all cases under rigor mortis. The skin and bones were removed, a...

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Effective process control in frying

Cited by 4 publications

References 60 publications

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>)

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>)

trans-Fatty Acid Isomers in Two Sesame (Sesamum indicum L.) Seed Byproducts under Processing

Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling

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