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Type: Artigo de periódico
Title: Deep-fat frying of meat products in palm olein
Author: Osawa, CC
Goncalves, LAG
Abstract: This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 degrees C for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of food (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 +/- 0.01% (in palmitic acid), while the oil subjected only to heating reached respectively 0.26 +/- 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 +/- 0.00% and 2.35 +/- 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.
Subject: palm olein
deep-fat frying
meat products
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 32, n. 4, n. 804, n. 811, 2012.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612012005000109
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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