Quality changes of repeatedly fried palm oil and extracted oil from fried loach-Reference-Cited by-同舟云学术

Quality changes of repeatedly fried palm oil and extracted oil from fried loach

Published:2022-05-01 Issue:5 Volume:18 Page:371-381
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Zheng Jie¹²³⁴,Long Yuanyuan¹²³,Chen Wen¹²³,Zhi Wenli¹²³,Xu Tingting¹²³,Wang Lin¹²³,Hu Aijun¹²³

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China

2. College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China

3. Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China

4. Tianjin Kuanda Aquatic Food Co. Ltd. , Tianjin 300162 , PR China

Abstract

Abstract Fried loach is a kind of popular flavor food. The effects of repeated frying on peroxide value (PV), acid value (AV), P-anisidine value (P-AV), total polar components (TPC) and free fatty acids (FFA) of palm oil and extracted oil from fried loach (EOL) were studied. The loach was fried in palm oil at 170 °C for 3 min and the frying was repeated 10 times. The oil from fried loach was collected and analyzed. The results showed that the TPC of palm oil exceeded the standard limit (3 mg/g) when frying 10 times. The PV and TPC of EOL were unqualified after 9 and 4 times frying (19.17 meq O2/kg and 31% respectively). The AV of the EOL reached 2.46 mg/g after 9 times frying. Palm oil has better frying performance than EOL because of its balanced proportion of saturated and unsaturated fatty acids. Palm oil can be used for 9 times frying, while the EOL has been damaged after 4 times.

Funder

Tianjin Municipal Science and Technology Bureau

Tianjin Municipal Agricultural and Rural Commission

Baodi District Science and Technology Bureau of Tianjin

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2021-0259/pdf

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