Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The effects of oil-water mixed frying (DWF) and pure-oil frying (PDF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of PDF, indicating that oil oxidative and polymeric degradation was retarded by DWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of DWF than PDF. Meanwhile, DWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that DWF provided chops with five attributes similar to those of chops fried by PDF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of DWF. In conclusion, DWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.
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