Effect of Frying Conditions on Textural Parameters, Color and Proximate Composition of Fried Fish Nuggets from Blue Whiting (
            <i>Micromesistius Poutassou</i>
            )

Omidiran, A.T.; Adesanya, Deborah I.; Akinbule, O.O.; Sobukola, O. P.

doi:10.1080/15428052.2022.2087579

Cited by 1 publication

(1 citation statement)

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“…[ 13 ] Studies have reported that frying at 157°C for 4 min affected the quality of the fried fish nuggets of a thickness of 2.3 cm. [ 14 ] Studies have also reported an increase in the viscosity, free fatty acids, p ‐anisidine, and peroxide value and a decrease in the oxidative stability of the vegetable oils with increased frying cycles. [ 15,16 ] Repeated frying of palm olein showed an increase in palmitic acid and a decrease in linoleic acid concentrations with no significant changes in the oleic acid concentration.…”

Section: Introductionmentioning

confidence: 99%

Effects of repeated frying on physicochemical characteristics, oxidative stress, and free radical scavenging potential of canola oil and ghee

Nawaz,

Zafar,

Jabeen

et al. 2023

Euro J Lipid Sci & Tech

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The repeated use of cooking oils and ghee for the deep frying of food materials may affect their nutritional quality. The present study evaluated the effect of repeated frying on the physicochemical characteristics and antiradical potential of canola oil and ghee. The oil and ghee were used for frying of fish and chicken for 2, 4, 6, 8, and 10 frying cycles followed by the analysis of physicochemical, oxidative stress, and antiradical parameters. Regression analysis of the data showed a frying cycle‐dependent significant linear increase in saponification (R2 = 0.9507–0.9748), peroxide and acid values (R2 = 0.956–0.9915), and malondialdehyde (MDA) production (R2 = 0.9058–0.9557) of canola oil and ghee subjected to fish and chicken frying but exponential increase in saponification value (R2 = 0.9778) and MDA production (R2 = 0.7407) of canola oil and ghee used for fish frying. The increase in the number of frying cycles linearly decreased the iodine value (R2 = 0.9781–0.9924), and 1, 1‐diphenyl‐2‐picrylhydrazyl, hydroxyl, and 2, 2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) radical scavenging potential (R2 = 0.9089–0.9979) of canola oil and ghee. Repeated frying in cooking oil and ghee increases oxidative stress and decreases their physicochemical and antioxidant qualities. Canola oil was comparatively more oxidative resistant than canola ghee. The regression equations derived from regression analysis will guide researchers to conduct similar types of univariate studies.

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Section: Introductionmentioning

confidence: 99%