Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets.

Siti Nur Syahirah Ahmad,Raznim Arni Abd Razak,Saparin Norliza,Azmil Haizam Ahmad Tarmizi,Maimunah Sanny,Selamat Jinap,Rabiha Sulaiman

doi:10.3390/foods10020257

Siti Nur Syahirah Ahmad, Raznim Arni Abd Razak + Show 5 more

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https://doi.org/10.3390/foods10020257

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Abstract

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.

Highlights

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.license.Frying is one of the established cooking methods evidenced by high fried food consumption [1]
Oil quality attributes such as peroxide value (PV), p-anisidine value (p-AV), Total oxidation (TOTOX), free fatty acid (FFA), and total polar compound (TPC), have been widely used to assess the quality and safety of both fresh and used oils because of the chemical alterations occurred during frying [43]
This study showed that the type of oil significantly affected acrylamide concentration in beef nuggets, but frying cycle had no effect

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Frying is one of the established cooking methods evidenced by high fried food consumption [1]. Oil and food substances are exposed to moisture and oxygen at high temperatures, resulting in significant chemical reactions, namely the oxidation, hydrolysis, and polymerization. These reactions led to the accumulation of lipid degradation compounds [2] and acrylamide [3] that are harmful to human health. Acrylamide is categorized under Group 2A—probably carcinogenic to humans by the International

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