期刊
FOOD CONTROL
卷 27, 期 1, 页码 254-267出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2012.03.026
关键词
Industrial continuous deep-fat frying; Frying fats; Fried snacks; Quality parameters; Routine analysis; Quality control
资金
- Instituto Nacional y Tecnologia Agraria y Alimentaria (INIA)
- Ministerio de Educacion, Cultura y Deporte (MECD) from Spain
Changes in quality characteristics of frying oils and fried snacks were studied by means of two experiments carried out at six large-scale Spanish producers. Analytical parameters recorded in order to monitor oil degradation during continuous frying included viscosity, dielectric constant (DC), C18:2n - 6/ C16:0 ratio, iodine value, acid value (AV), lipid UV absorption, p-anisidine value (Any), and polymer and diacylglycerol contents. Changes in DC, AV, lipid UV absorption, Any and polymer content were useful to monitor frying oil quality. Only in some oils and frying conditions, the evolution of AV paralleled the changes in the rest of useful parameters. For all tested conditions, parameters that were most closely related to oxidation, such as AnV, lipid UV absorption, polymer content and DC, were the best complement/alternative to AV for routine quality control of frying oils during continuous deep-frying. Lipid extracts from fried snacks were also analyzed and the results were similar to those obtained for their counterpart frying oils. We conclude that continuous deep-fat frying produces commercial fried snacks with a relatively uniform and high quality. (C) 2012 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据