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Shafika Abdul Kadir N, Khor YP, Lee YJ, Lan D, Qi S, Wang Y, Tan CP. Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios. Food Res Int 2022; 162:112055. [DOI: 10.1016/j.foodres.2022.112055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 10/06/2022] [Accepted: 10/13/2022] [Indexed: 11/28/2022]
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Yuan L, Xu Z, Tan CP, Liu Y, Xu YJ. Biohazard and dynamic features of different polar compounds in vegetable oil during thermal oxidation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111450] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Khor YP, Wan SY, Tan CP, Zhao G, Li C, Wang Y, Li Y. Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study. Food Res Int 2021; 141:109897. [PMID: 33641946 DOI: 10.1016/j.foodres.2020.109897] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 10/23/2022]
Abstract
Basa catfish is a good source for fish oil extraction, which was believed to have good thermo-oxidative stability because of its similar fatty acid composition to that of palm olein (PO). The thermo-oxidative stability of PO, basa catfish oil (FO), and palm olein-basa fish oil blend (PO-FO; ratio 1:1) was evaluated after 75 frying cycles. No significant difference was observed in p-anisidine value, TOTOX value, conjugated trienes, monomeric oxidized triacylglycerols, and free fatty acids concentration after frying. Moreover, compared to PO, FO exhibited lighter color, lower acid value, conjugated dienes, polymerized triacylglycerol, and total polar content. The PO-FO blend also demonstrated a more favorable frying stability compared to the other two frying systems. These findings indicated that FO could be proposed as a promising alternative to common PO, and its blending with other vegetable oils at an appropriate ratio might improve the overall oil frying quality for future industrial applications.
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Affiliation(s)
- Yih Phing Khor
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Suet Ying Wan
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Chin Ping Tan
- UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Guanli Zhao
- Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China
| | - Changyu Li
- Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China
| | - Yong Wang
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Ying Li
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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