Effect of frying oil on the quality of fried chicken muscle

Pokorný, Jan; Kovářová, H.; Voženílková, B.; Marcïn, A.; Davı́dek, J.

doi:10.1002/food.19820260715

Cited by 3 publications

(1 citation statement)

References 13 publications

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“…Unsaturated fatty acids in oil may spontaneously oxidize at high temperatures to produce hydroperoxides, which are unstable. The decomposition of hydroperoxides results in the formation of aldehydes, ketones, acids, and other compounds [ 36 ], thus raising the TOTOX. As the frying time increased, the TOTOX of the deep-fried shrimp group decreased greatly compared to that of the control.…”

Section: Resultsmentioning

confidence: 99%

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)

Chen

Zhao

et al. 2023

Foods

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Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the quality changes of high-oleic sunflower oil during the frying of South American white shrimp (Litopenaeus vannamei). The oxidation and hydrolysis products of frying oils were investigated by integrating the proton nuclear magnetic resonance technique with traditional oil evaluation indexes in an integrated manner. The results showed that the color difference as measured using the ΔE* value increased gradually during the process. Moreover, the acid value, carbonyl value, and total oxidation significantly increased with prolonged frying time. The major oxidation products formed during frying were (E,E)-2-alkenals, (E,E)-2,4-alkadienals, and E,E-conjugated hydroperoxides. This indicated that longer treatment times corresponded with an increased accumulation of aldehydes and ketones, and an increased degree of oxidative deterioration of the oil. However, the proportion of oleic acid in the frying oil increased with the frying of shrimp, reaching 80.05% after 24 h. These results contribute to our understanding of the oxidative deterioration of high-oleic oils during frying, and provide an important reference for the application properties of high-oleic oils.

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Section: Resultsmentioning

confidence: 99%

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)

Chen

Zhao

et al. 2023

Foods

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Quality Characteristics of Fried Broiler Chicken Prepared by Two Processing Methods

Yashoda

Modi

Mahendrakar

et al. 2004

Foodservice Res Int

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Fried broiler chicken was prepared by two methods, viz., marination of chunks, smearing with batter mix and deep fat frying in refined vegetable oil (MF) or marination as above, partial cooking, smearing with batter mix and then frying (MCF). The products prepared were cooled, packed in polyethylene bags and held at 4 ± 1C. Product quality was assessed by measuring rancidity parameters, instrumental firmness, microbiological and sensory quality during storage period of 3 days. The MF and MCF products were similar in free fatty acid (FFA as % oleic acid) (increase from 7.2 – 8.6%), microbial quality (standard plate counts) (increase from 1.5 – 2.7 log cfu/g) and sensory quality attributes (decrease in scores from 7.9 – 6.0) during storage. Thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) were lower (P ≤ 0.05) for MCF (0.37 – 0.83) than for MF (0.48 – 0.97) products. However, MF products were more tender (P ≤ 0.05) than MCF products as indicated by lower firmness values measured on Instron Texture Measuring System, favoring former treatment. Both the products were sensorily acceptable (score > 6.0) during storage (4 ± 1C) period of 3 days studied.

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Pokorný¹

1998

Grasas y Aceites

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SUMMARY• Substrate influence on the frying processThe substrate affects frying oil in different ways during the frying. Water is released from the substrate, which is converted into steam and participates in hydrolytical processes of frying fats. The transfer of fat into the substrate and from the substrate into frying fat depends on the fat content in the substrate and on the frying conditions. Other, more polar substances than triacylglycerols, including pigments and their precursors, pass in frying oil. Oxidation processes in frying oil are inhibited by the substrate, especially by proteins, starch or phenolic substances. Mutagenic polycyclic aromatic heterocycles are produced during the interaction of frying fat and protein. Oxidation products are bound to proteins and other components of the substrate. Flavour substances are produced by reactions of oxidized frying oil with proteins and other sulphur and nitrogen substances in the substrate.

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Effect of frying oil on the quality of fried chicken muscle

Cited by 3 publications

References 13 publications

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)

Quality Characteristics of Fried Broiler Chicken Prepared by Two Processing Methods

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