Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil

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.

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

“…Total polar compound (TPC) (%) values measured by the Testo 270 sensor are given in Figure 3. The measurement of TPC with food oil sensors is a rapid way of monitoring oil quality during deep frying and it is regarded as a reliable method for the determination of TPC by some authors (Croon et al, 1986;Marmesat et al, 2007;Osawa and Gonçalves, 2012). The TPC of sunflower oil increased linearly for all treatments during frying.…”

“…Several physical (color, viscosity) and chemical parameters (FFA, PV, specific extinction coefficients, TPC, TOTOX value, p-anisidine value, fatty acid composition etc.) are used as indicators of oil quality during deep-fat frying (Serjouie et al, 2010;Osawa and Gonçalves, 2012). The use life of frying oils was defined by different quality parameters by different authors (Sebastian et al, 2014).…”

Effect of Microwave Heating On Fatty Acid Profiles of Three Nigerian Vegetable Oils

“…All these show that microwave heating has some degradative effects on the quality and composition of oils and fatty foods. However, Osawa et al [9] in their own study reported a very small changes in the fatty acid profile and low formation of transisomers in the cottonseed oil used in the frying of chicken using microwave oven. Slight decrease in the linoleic acid after microwave heating recorded in their study was attributed to experimental error which probably arose from the integration of the chromatographic peak.…”

Mutu Minyak Jelantah Dengan Adsorben Biji Salak (Salacca zalacca (Gaertn.)Voss) menggunakan Parameter Bilangan Peroksida dan Asam Lemak Bebas

“…Terbentuknya asam lemak bebas pada minyak dikarenakan terjadinya reaksi hidrolisis selama proses penggorengan. Proses hidrolisis mengakibatkan terjadinya peningkatan asam lemak bebas, monoacylglcerol, diacylglycerols dan gliserol (Osawa & Gonçalves, 2012). Proses hidrolisis pada minyak goreng akan berlangsung semakin cepat apabila terdapat air di dalam bahan pangan yang digoreng (Hara et al, 2006).…”

“…Menurut Ketaren (2008) peroksida dalam minyak goreng akan bertambah pada saat minyak yang sudah digunakan didinginkan dan peroksida akan mengalami dekomposisi kembali setelah proses pemanasan. Proses oksidasi minyak tidak hanya membentuk senyawa peroksida tetapi juga membentuk senyawa lain yaitu hidroperoksida, aldehid, keton, asam karboksilat, alkana rantai pendek dan alkena (Osawa & Gonçalves, 2012). Beberapa studi telah dilakukan untuk mengkaji pengaruh penggunaan minyak jelantah terhadap kesehatan, yaitu keamanan bagi makhluk hidup.…”