Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions

IF 1.2 4区农林科学 Q2 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural Science and Technology Pub Date : 2022-11-01 DOI:10.52547/jast.24.6.1357

E. Mousavi, N. Soltanizadeh, S. A. Hossein Goli

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Abstract

The present study investigated the effects of frying and cooling of chicken nuggets under vacuum and atmospheric pressure on the qualitative properties of frying oil. For this purpose, first, two cooling treatments were applied to nuggets fried at 170°C under atmospheric pressure. One treatment was subsequently cooled at atmospheric pressure (control) and the other at 10 kPa. Other treatments included frying at temperatures of 115 and 170°C under the pressure of 10 kPa before cooling at pressures of 10 kPa and atmospheric levels. Results indicated that frying and cooling at 170°C increased acid value, polar compounds, viscosity, redness, yellowness, and oil oxidation. Also, this treatment reduced the oil's unsaturated fatty acids. On the other hand, minimum values of acid content, viscosity, and oxidation rate were observed in the oil used to vacuum fry at 115°C and subsequently cooled at 10 kPa pressure. Moreover, these samples exhibited the highest quantities of oleic, linoleic, and linolenic acids due to the lower oxidation taking place in such unsaturated fatty acids under the vacuum rather than the atmospheric pressure. Based on the results obtained, frying and cooling at 115°C under vacuum seems to have the least unfavorable effects on frying oil.

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真空和常压条件下煎炸冷却鸡块后油的理化变化研究

研究了在真空和常压条件下煎炸和冷却鸡块对煎炸油性质的影响。为此，首先对在170°C大气压下油炸的鸡块进行两种冷却处理。一种处理随后在常压(控制)下冷却，另一种在10kpa下冷却。其他处理包括在115°C和170°C的温度下在10千帕的压力下油炸，然后在10千帕的压力和大气水平下冷却。结果表明，在170℃下煎炸和冷却可提高其酸值、极性化合物、粘度、红、黄度和油脂氧化。此外，这种处理还减少了油的不饱和脂肪酸。另一方面，在115°C真空油炸，随后在10kpa压力下冷却的油中，观察到酸含量，粘度和氧化率的最小值。此外，这些样品中油酸、亚油酸和亚麻酸的含量最高，这是由于这些不饱和脂肪酸在真空而不是在大气压下氧化的程度较低。根据所获得的结果，在115°C真空下煎炸和冷却似乎对煎炸油的不利影响最小。

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来源期刊

Journal of Agricultural Science and Technology AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

1.90

自引率

8.30%

发文量

审稿时长

4.5 months

期刊介绍： Journal of Agricultural Science and Technology is one of the TMU Press journals that is published by the responsibility of its Editor-in-Chief and Editorial Board in the determined scopes. Journal of Agricultural Science and Technology (JAST) is an international research journal published bimonthly for the purpose of advancing the scientific studies. The subjects covered by JAST include all aspects of agriculture and natural resources (see Areas Covered). The journal will consider submissions from all over the world, on research works not being published or submitted for publication towards publication as full paper, review article and research note. The Papers are published in English with an extra abstract in Persian.