Effects of adulterated palm cooking oil on the quality of fried chicken nuggets

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2022-01-31 DOI:10.21603/2308-4057-2022-1-106-116

Sook Ling Tan, Syazwan Hanani Meriam Suhaimy, Nur Azimah Abd Samad, N. Hamizi

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引用次数: 2

Abstract

Introduction. There is a rising concern over food safety caused by an increasing trend towards adulterating fresh cooking oil with used cooking oil in Malaysia. Recent decades have seen more cases of high-quality edible cooking oil adulteration with reused oil, driven by high market demand and profit margins. In this study, we aimed to analyze the properties of vegetable oils and their effect on the quality of fried chicken nuggets. Study objects and methods. We determined free fatty acid contents and characterized the properties of fresh palm olein, used cooking oil, and adulterated oil. We also compared the sensory quality attributes of chicken nuggets fried in fresh and adulterated oils. Results and discussion. The content of free fatty acids consistently increased with rising adulteration levels. The FTIR spectral analyses revealed significant differences between fresh, used, and adulterated oils at 3006, 2922, 2853, 2680, 1744, 1654, 987, 968, and 722 cm–1. The oil samples with high adulterant concentrations demonstrated a linear increasing trend in K232 and K 270 values, where higher absorbance values indicated severe deterioration in the oil quality. The sensory evaluation showed no significant effect (P > 0.05) of adulteration with used cooking oil on the quality of fried chicken nuggets. Conclusion. Our findings filled in a gap in the previous studies which only focused on the effects of adulteration on the oil properties. The study also provides valuable information to regulatory authorities on the reliability of quality parameters and modern instruments in edible oil adulteration detection.

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掺假棕榈油对炸鸡块质量的影响

介绍在马来西亚，越来越多的人在新鲜食用油中掺入用过的食用油，这引起了人们对食品安全的日益担忧。近几十年来，在高市场需求和利润率的推动下，出现了更多的高质量食用食用油掺假回用油的案例。本研究旨在分析植物油的性质及其对炸鸡块质量的影响。研究对象和方法。我们测定了新鲜棕榈油、食用油和掺假油的游离脂肪酸含量，并对其性质进行了表征。我们还比较了在新鲜油和掺假油中油炸的鸡块的感官质量特性。结果和讨论。游离脂肪酸的含量随着掺假水平的上升而持续增加。FTIR光谱分析显示，在3006、2922、2853、2680、1744、1654、987、968和722 cm–1处，新鲜油、二手油和掺假油之间存在显著差异。具有高掺杂物浓度的油样品显示出K232和K270值的线性增加趋势，其中较高的吸光度值表明油质量严重恶化。感官评定表明，食用油掺假对炸鸡块质量影响不显著（P>0.05）。结论我们的发现填补了以前研究的空白，以前的研究只关注掺假对石油性质的影响。该研究还为监管部门提供了有关食用油掺假检测质量参数和现代仪器可靠性的宝贵信息。

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

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.