Abstract
The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin during 60 frying cycles. The acid value of the soybean oil was 2.10 mg/g using the traditional oil frying and 1.08 mg/g using water–oil mixed frying at the 60th frying cycle. The peroxide value of the water–oil mixed fried soybean oil was significantly lower than that of the traditional frying method. Water–oil mixed frying delayed the formation of TFAs in the soybean oil. The traditionally oil fried skin showed increased TFAs (9tC16:1) content from 0.17 to 0.22 mg/g (29.4% increase), while those of the water–oil mixed fried samples increased from 0.16 to 0.20 mg/g (25.00% increase) compared to control. Harman, Norharman and AαC were detected in all the fried samples and PhIP was observed after the 20th frying cycle, while MeAαC was formed only at the 60th frying cycle in traditional fried duck breast. Therefore, it is concluded that the water–oil mixed frying method is more suitable to improve the quality and safety of fried duck skin and breast meat.
Highlights
The manufacturing of meat products relies on several processing methods, including frying, and conventional frying oil temperatures fall in the range of about 150–190 ◦C [1]
Oils and fats are hydrolyzed at high temperatures to produce free fatty acids, this in turn accelerates the rancidification, which is primarily determined by acid value [22]
After 40 frying cycles, the acid value of the traditional fried soybean oil was significantly higher than the water–oil mixed frying and this difference between the two values gradually expanded with the increasing frying cycles
Summary
The manufacturing of meat products relies on several processing methods, including frying, and conventional frying oil temperatures fall in the range of about 150–190 ◦C [1]. It has been observed that during frying, a number of nutrients in the meat can move to the meat surface along with water, which later on results in the evaporation of the water, during which some protein, free amino acids, creatine and organic acids may be accumulated in the high-temperature fried oil. This accumulation could provide favorable conditions for the occurrence of the Maillard reaction, resulting in the deterioration of fried oil color and the formation of HCAs
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
