Polychlorinated biphenyls (PCBs) were measured before and after fillets of six bluefish (Pomatomus saltatrix) were cooked. Six cooking treatments were used with one fish per treatment. PCB concentrations ranged between 0.114 and 0.748 mg/kg in raw fish and between 0.102 and 0.315 mg/kg in cooked fish. The average for the raw fish was 0.31 and for the cooked fish was 0.19 mg/kg. PCB concentrations in both raw and cooked fillets were well below levels reported for raw fillets from fish tested in the mid-to-late 1980s and FDA health advisories. A decrease in PCB concentration in four of the six cooking treatments was observed. They included, in order of greatest decrease, smoking > microwave > chrabroiling (skin off) > charbroiling (skin on). There was no change with convection oven baking and pan frying. When adjusted for weight loss during cooking, all cooking methods showed PCB loss (average = 46%). The most effective cooking methods for removing PCBs from bluefish included smoking and microwave baking. The percentages of PCBs lost were 65 and 60, respectively. Losses for the other treatments were 46% (charbroiling with skin off), 37% (charbroiling with skin on), 27% (pan frying), and 39% (convection oven baking). The data suggest a generally decreasing trend in PCB concentration in bluefish and point to the need to account for cooking losses when estimating PCB exposures from bluefish consumption. Keywords: Polychlorinated biphenyls (PCBs); bluefish; cooking methods
In this study, the effect of a novel antioxidants composite has been evaluated during deep frying and the shelf life of fried food. The composite is a synergetic blend of synthetic and vitamin-based antioxidants, with effective chelators to obtain the highest oxidative stability impact during deep frying. The frying processes were carried at 180 ᴼC for sliced potato chips. Sensory evaluation of the fried potato has been conducted under accelerated storage conditions to determine the effect of oil oxidative stability on the shelf life of fried food. The oxidative degradation of the oil was evaluated by measuring the induction period. Also, the fried oil samples were analyzed for their respective peroxide value, free fatty acid %, content of conjugated dienes, P-anisidine value, induction period (IP) and color. The (%) of oil absorption in the potato chips was also measured. Results showed that the composite has better stability against thermal oxidation when compared to TBHQ after multiple frying (P≤0.05). Furthermore, sensory evaluation of the fried potatoes indicated that improving the frying oil oxidative stability has a positive impact on the sensory acceptance of final product. Consequently, the proposed composite is a synergetic ingredient that can improve the frying oil stability, and prolong final product self-life. ……………………………………………………………………………………………………....Shelf life is a main criteria while developing, producing, and marketing any food products. There is a high consumer demand for a products that maintain a fresh appearance, odor, and flavor for as long as possible. Furthermore, increasing the shelf life of product can reduce the costs for both producer and consumer. Fried food products are highly susceptible for losing freshness during shelf life. This is attributed to the high lipid content which make it more susceptible for lipid oxidation. In this regard, the quality and oxidative stability of the frying medium can alter the acceptance of the fried product[1] [2][3] Generally speaking, the lipid deterioration of frying oils is highly dependent on the chemical composition of oil. Vegetable oils that are of high content of poly-unsaturation, are more subjected to oxidative deterioration, compared to that of high content of oleic and saturated fatty acids, such as palm olein. The oxidative deterioration of frying oils, that are absorbed by food, can alter the functionality, sensory nutritive value of fried food. It can even alter the safety of food.The oxidative products resulting from lipid oxidation, especially reactive oxygen species are associated with cell damage, resulting it severe complications including cardiovascular diseases and cancer. In a number of cross sectional studies, fried foods have been correlated to various cardiovascular risk factors [6]. Furthermore, the sensory attributed is one of the important
Medium-chain triglycerides oil (MCT), Medium-Long chain triacylglycerils, (MLCT), structured oils, Dietitian, low calories oil.
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