Abstract
In this study, the physiochemical properties of corn oil and its oxidative stability in an O/W emulsion were studied following short‐term (120 min) deep‐frying of chicken wing. The results showed that the levels of polyunsaturated fatty acids in corn oil decreased after frying. Furthermore, total polar compound content in frying oil was significantly increased to 11.3%. Fourier transform infrared spectra (FTIR) indicated that hydrolysis and oxidation reactions involving triglycerides occurred after frying. Additionally, the increased a* and b* values demonstrated that deep‐frying greatly enhanced the intensity of the red and yellow colors of corn oil. Frying reduced the oxidative stability of corn oil in an O/W emulsion as determined by the peroxide value and acid value. These findings indicated that short‐term deep‐frying of chicken wing deteriorated the quality of corn oil and decreased its oxidative stability in an O/W emulsion. Consumers should consider the potential hazards of food containing short‐term deep‐frying oil.
Highlights
Deep-frying is a popular cooking method worldwide, in which food is submerged in hot oil at temperatures ≥180°C
Considering the two parameters simultaneously, our findings suggest that shortterm deep-frying deteriorated the oxidative stability of oil in the O/W emulsion
Many studies have associated the development of oil oxidation with the levels of polyunsaturated fatty acids (PUFA), which are the main targets of thermal oxidative reactions (Aladedunye & Przybylski, 2014; Nosratpour, Farhoosh, & Sharif, 2017)
Summary
Deep-frying is a popular cooking method worldwide, in which food is submerged in hot oil at temperatures ≥180°C. From an economic perspective, frying oil in domestic cooking processes is reused to prepare other foods. Changes in the physiochemical properties of short-term deep-frying oil have important effects on food quality. Little information is available for the oxidative stability of deep-frying oil in O/W emulsions. Few studies have examined the relationship between the physicochemical properties of frying oil of chicken wing and its oxidative stability in an O/W emulsion. This study was conducted to evaluate the physiochemical properties of short-term deep-frying oil in which chicken wing had been prepared. The oxidative stability of frying oil in a whey protein-stabilized O/W emulsion was evaluated
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.
