A novel method utilizing 14C palmitic acid for image
analysis and liquid scintillation for quantifying
oil uptake of French fries undergoing deep-fat frying is described.
Radiolabeled computerized image
analysis of the fried product furnished comprehensive visual
information on the distribution and
localization of oil uptake which was limited to the crust. A
significant high linear correlation
(R
2
= 0.977; P < 0.001) was found between oil uptake measured
by liquid scintillation and differential
scanning calorimetry, and between liquid scintillation and radiolabeled
imaging (R
2 = 0.861; P
<
0.001). The high specificity and sensitivity of the method allows
quantifying uptake of very low oil
concentrations ranging from several milligrams. Oil quantification
via liquid scintillation was more
sensitive than image analysis and requires up to 3 order of magnitude
lower concentration of the
radiolabeled marker. The low concentration and inherent stability
of the radiolabeled chemical
make this technique uniquely suitable for studying oil uptake mechanism
during deep-fat frying of
foodstuffs.
Keywords: Deep-fat frying; radiolabeled; liquid scintillation;
image analysis; oil uptake.
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