|
|
| MA,Ruixue; GAO,Tian; SONG,Lei; ZHANG,Lin; JIANG,Yun; LI,Jiaolong; ZHANG,Xin; GAO,Feng; ZHOU,Guanghong. |
| Abstract The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oil-water mixed frying; Soybean oil; Chicken chop; Oil degradation; Acrylamide. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200329 |
| |
