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

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-05-01 DOI:10.1515/ijfe-2021-0259

Jie Zheng, Yu Long, Wen Chen, Wenli Zhi, Tingting Xu, Lin Wang, Ai-jun Hu

引用次数: 2

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.

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反复煎炒棕榈油和煎泥鳅提油的品质变化

摘要油炸泥鳅是一种很受欢迎的风味食品。研究了重复油炸对棕榈油和炸泥鳅提取油过氧化值（PV）、酸值（AV）、对茴香胺值（P-AV）、总极性成分（TPC）和游离脂肪酸（FFA）的影响。将泥鳅在170°C的棕榈油中油炸3分钟，并重复油炸10次。对油炸泥鳅的油脂进行了收集和分析。结果表明，经过10次油炸，棕榈油的TPC超过了标准限值（3mg/g）。EOL的PV和TPC经9次和4次油炸后均不合格（分别为19.17meq O2/kg和31%）。经过9次油炸，EOL的AV达到2.46mg/g。棕榈油具有比EOL更好的油炸性能，因为其饱和和不饱和脂肪酸的比例平衡。棕榈油可用于9次油炸，而EOL在4次油炸后已损坏。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.