Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils

Abstract

Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the effect of the oils’ quality on the oil penetration of fried BBFNs were investigated via the analysis of the absorption and the distribution of fat. Preheating increased the viscosity and dielectric constant of the oils. The total fat content using fresh oils was the greatest for palm oil (14.2%), followed by rice bran oil (12.2%), rapeseed oil (12.1%), and soybean oil (11.3%), a trend that was nearly consistent with the penetrated surface oil, except that the penetrated oil for soybean oil (6.8%) was higher than rapeseed oil (6.3%). The BBFNs which were fried using fresh oils possessed a more compact crust and smaller pores for the core and underwent a lower oil penetration compared to the preheated oils. The results suggested that the oils’ quality significantly affected the oil penetration of fried BBFNs.

Ultrason Ön İşlem Uygulamasinin Deri̇n Yağda Kizartilmiş Tavuk Şni̇tzelleri̇n Yağ Emi̇li̇mi̇ne Ve Kali̇tesi̇ne Etki̇si̇

“…Oil absorption in fried breaded and battered foods can be explained by three mechanisms, including water replacement, a cooling-phase effect, and the surfactant theory of frying. All three mechanisms describe the strong dependence of oil absorption on the microstructure and surface properties of fried foods (Zeng et al, 2016;Cui et al, 2022).…”

“…According to the water replacement mechanism, the moisture in the food goes out through the pores during frying, and then large pores formed by moisture evaporation are filled with oil; thus, the product's amount of oil increases (Cui et al, 2022). The fact that ultrasound pretreatment reduces the total oil content and oil absorption of chicken schnitzel samples could be explained by the changes in microstructure during ultrasound pretreatment and the water replacement mechanism of oil uptake during frying (Dehghannya et al, 2016;Zhang et al, 2021a, b).…”

Investigating the Acid- and Enzyme-Induced Coagulation of Raw Milk Using Dielectric and Rheological Measurements

“…Some studies have investigated the correlation between dielectric and rheological properties in certain food materials [19][20][21]; however, despite the extensive research on milk coagulation, a comparative study of enzyme-induced and acid coagulation using dielectric and rheological measurements is still needed to gain a deeper understanding of the differences between these two coagulation mechanisms and their impact on the physical properties of milk.…”