Abstract
It is well known that during food processing involving heat treatments (cooking, baking and frying) non enzymatic browning (NEB) and lipid oxidation can take place. The formation of NEB products leads to a positive influences on lipid stability during storage of foods. In this research work, the evaluation of chemical and physical modifications of oil during fiying of different foods in the presence or absence of NEB products formation was carried out. Furthermore, the influence of the presence of volatiles produced by NEB on reaction lipid oxidation kinetic of fatty food models was evaluated by means of head space gas Chromatographic analysis. The presence of NEB volatiles was able to slow down the kinetic rate and to increase the induction time of lipid oxidation. During fiying of foods, the formation of NEB products led to a low level of oil oxidation in comparison with the oxidation level determined on oil subjected to the same heat treatment without foods.
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