Abstract
Abstract Oxidation of fats and oils is a common phenomenon, and antioxidants have been widely used to retard oxidation induction and inhibit oxidation of fats and oils. In this paper, the oxidative stability of peanut fried foods under different baking temperatures was examined by using the oven method in conjunction with the basic principles of oil and fat oxidation and the influence of temperature on the oxidation reaction rate of oils and fats. The chemical indexes of peroxide value, acid value and carbonyl value of fats and oils were selected as the objective indexes to evaluate the oxidation reaction of fats and oils in the storage process of peanut fried foods. The degree of oxidative deterioration of oils and fats in peanut-fried food samples was compared to samples stored at different storage temperatures, packaging materials, air conditioning environments, and storage times. The lipid oxidation changes of the samples were observed by comparing and analysing the changes of C=C signals in Raman spectra after adding antioxidant peptides to the samples. With the gradual increase of baking temperature, the oxidative stability of the samples showed an overall increasing trend, and the oxidative stability at 220°C baking temperature was the best and better than the oxidative stability of hot-pressed and cold-pressed peanut oil. Through the packaging and storage test, it can be concluded that the packaging of low-temperature storage, nitrogen filling, and aluminum foil paper bags can play a certain role in inhibiting the oxidative deterioration of oil and fat in peanut frying.
Published Version
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