超声波和微波辅助煎炸工艺及混合技术中煎炸油和煎炸食品的质量和稳定性

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-07-18 DOI:10.1111/1541-4337.13405
Aysun Yurdunuseven Yildiz, Noemí Echegaray, Sebahat Öztekin, José Manuel Lorenzo
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引用次数: 0

摘要

油炸是一种流行的烹饪方法,能做出美味香脆的食物,但也会导致油脂降解,并在菜肴中形成有害健康的化合物。氧化、水解和聚合等化学反应会导致这些变化。在这种情况下,超声波辅助油炸(USF)和微波辅助油炸等新兴技术有望提高煎炸油和煎炸食品的质量和稳定性。这篇综述探讨了这些创新技术的影响,深入研究了这些工艺的原理、它们对油的化学成分的影响以及它们对油炸食品整体质量的影响,重点是减少油的降解和提高油炸食品的营养和感官特性。此外,文章还初步探讨了油在油炸过程中发生的各种反应及其影响因素。文章还强调了 USF 和 MW 辅助油炸与传统油炸方法相比所具有的优势和面临的挑战,展示了这些创新技术如何具有提高油和油炸食品质量和稳定性的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies

Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.

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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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