Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Ma, Ruixue; Gao, Tian; Song, Lei; Zhang, Lin; Jiang, Yun; Li, Jiaolong; Zhang, Xin; Gao, Feng; Zhou, Guanghong

doi:10.1590/1678-457x.0092

Cited by 26 publications

(37 citation statements)

References 41 publications

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“…K 232 is highly associated with the amount of conjugated dienes as a consequence of primary oxidation of polyunsaturated fatty acids. However, K 268 is more correlated to the presence of secondary oxidation compounds such as conjugated trienes and carbonyl compounds [54]. Changes in K 232 and K 268 values are shown in Table 5.…”

Section: Specific Extinction Coefficients Measurementmentioning

confidence: 99%

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

et al. 2019

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This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K 232 and K 268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts' concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K 232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

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Section: Specific Extinction Coefficients Measurementmentioning

confidence: 99%

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

et al. 2019

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“…It is suggested that measures should be taken to slow down the hydrolysis rate of oil in the process of oil-water mixed frying in the future. [35] Spray frying Low fat content Better color of products (lighter)…”

Section: Vacuum Frying (Vf)mentioning

confidence: 99%

“…In this approach, the food residue falls into water, which prevents it from depositing in the oil and being fried repeatedly. The water-oil mixing technology reduces the occurrence of coking and carbonization of residues in oil, which slow-downs the increase in turbidity of frying oils and reduces the deterioration of their quality [113].…”

Section: Water-oil Mixed Fryingmentioning

confidence: 99%

“…Some researchers have combined microwave and ultrasonic methods with vacuum frying to further improve the quality of the fried foods produced [31]. In addition, other technologies that use different heat-transfer mediums or heating sources to fry foods have also been investigated, including air frying [32], spray frying [33], radiant frying [34], oil-water mixed frying [35], and electric field frying [36]. Different frying methods lead to different product characteristics and have different suitabilities for large-scale industrial production of fried products.…”

Section: Introductionmentioning

confidence: 99%

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Effect of New Frying Technology on Starchy Food Quality

Wang

McClements

et al. 2021

Foods

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Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.

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“…The deep-frying process of pempek with a high temperature of around 165-190 °C can cause mass food transfer, oil and air simultaneously encourage physical and chemical changes so that water loss, oil absorption, color change, flavor development, gelatinization, and oil oxidation will occur (Ma et al, 2016). The oil content in pempek is easily oxidized when exposed to oxygen which can cause rancidity (Ketaren, 2008).…”

Section: Introductionmentioning

confidence: 99%

Shelf-life Estimation of Instant Pempek Rajungan (Portunus pelagicus) Rancidity with the Arrhenius Acceleration Method

et al. 2021

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Rancidity is one of the potential damages to the instant pempek rajungan (Portunus pelagicus) during storage. The purpose of this study was to estimate the shelf life of instant pempek rajungan packed with polypropylene plastic (PP) based on the relationship between storage temperatures and free fatty acids produced. Estimation of shelf life using the acceleration method based on the Arrhenius model. Samples were stored for 30 days at three different temperatures, 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C. The parameter observed during the storage process was an assessment of the rancidity level based on the free fatty acids formed in the sample. Data were analyzed using linear regression and the equation obtained was used to calculate the shelf life of pempek rajungan at room temperature (27 °C). The results showed that the storage time for instant pempek rajungan products at temperatures of 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C could be estimated to be 78, 86, and 70 days respectively with an increase in the number of free fatty acids of 85.2018%, 265.3478%, and 253.1427%. Keywords: Arrhenius, free fatty acid, instant, pempek rajungan, shelf life

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Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Cited by 26 publications

References 41 publications

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Effect of New Frying Technology on Starchy Food Quality

Shelf-life Estimation of Instant Pempek Rajungan (Portunus pelagicus) Rancidity with the Arrhenius Acceleration Method

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