Abstract
The effects of frying oil degradation on the oil absorption behavior of fried products remain ambiguous. This study aimed to clarify the effects of frying oil degradation on the oil absorption behavior and micromorphology changes of fried potato strips. Results showed during prolonged frying, oil degradation had a significant impact on the oil absorption and oil distribution of fried potato strips. Frying oil degradation caused the increase of surface oil content and the decrease of surface penetration oil content. The results of traditional methods, low-field nuclear magnetic resonance (LF NMR) technology and confocal laser scanning microscopy (CLSM) together confirmed the changes of oil absorption. CLSM 2D imaging showed starch in potato strips was more prone to combine with degraded oil. Scanning electron microscope and CLSM 3D imaging showed the surface micromorphology of strips fried by degraded oil suffered severe damage. The degradation degree of frying oil can be evaluated by using LF NMR. This paper may provide evidence for the effect of frying oil degradation on the oil absorption of fried foods.
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