changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil alterações em frango empanado e degradação do óleo durante a fritura descontínua em óleo de algodão

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ID: 156355
2012
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Abstract
Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional method. Changes in the oil were determined by the quick tests Testo 265, Viscofrit and Fri-check based on physical constants, and the results were compared with those of total polar compounds obtained by the conventional method. The free fatty acids, conjugated dienes, Lovibond color, oxidative stability, fatty acid composition, and polymeric compounds were also determined. During frying, the oil samples presented 6.0-39.2% total polar compounds, 0.0-12.9% polymerized triacylglycerols, 1.3-14.5% oxidized triacylglycerols, 2.8-11.0% diacylglycerols, and 1.6-2.6% fatty acids and unsaponifiable polar compounds. The breaded chicken samples lost moisture, absorbed oil up to approximately 6%, and there were small changes in the fatty acid composition and low formation of trans-isomers. The best method for monitoring and discarding the oil was that used for the determination of total polar compounds.
Neste trabalho, foi avaliada a fritura descontínua de frango empanado em óleo de algodão. Três bateladas de 400 g de alimentos foram fritas diariamente em uma fritadeira de 28 L a 182 °C por 4,5 minutos durante 7-8 dias. O experimento foi executado três vezes. Foram realizadas determinações de compostos polares totais no óleo pelo método convencional. As alterações do óleo, baseadas em constantes físicas, foram determinadas por meio dos testes rápidos Testo 265, Viscofrit e Fri-check e seus resultados foram comparados com os resultados de compostos polares totais obtidos pelo método convencional. Foram determinados, também, ácidos graxos livres, dienos conjugados, cor Lovibond, estabilidade oxidativa, composição em ácidos graxos e compostos poliméricos. Durante a fritura, as amostras de óleo apresentaram 6,0-39,2% de compostos polares, 0,0-12,9% de triglicerídios polimerizados, 1,3-14,5% de triglicerídios oxidados, 2,8-11,0% de diglicerídios e 1,6-2,6% de ácidos graxos e polares insaponificáveis. Em relação s amostras de frango empanado, estas perderam umidade, absorveram óleo até aproximadamente 6% e houve pequena alteração na composição em ácidos graxos ou formação de isômeros trans. O melhor método de monitoramento e descarte de óleo foi o de compostos polares totais.
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osawa2012foodchanges Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Cibele Cristina Osawa;Lireny Aparecida Guaraldo Gonçalves
Journal software - practice and experience
Year 2012
DOI
DOI not found
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400009
Keywords
foods and food supplytechnology (general) óleo de algodãonutrition

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