Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck

Study on the Frying Performance Evaluation of Refined Soybean Oil after PLC Enzymatic Degumming

It is known that phospholipase C (PLC) enzymatic degumming can hydrolyze phospholipids into diacylglycerol (DAG), which improves the efficiency of oil processing. However, it is unclear whether the presence of DAG and the use of enzymes affect the performance of the oil. This paper evaluated the frying performance of PLC-degummed refined soybean oil. Following the chicken wings and potato chips frying trials, results revealed that after 30 cycles of frying, free fatty acid (FFA) levels were 0.22% and 0.21%, with total polar compounds (TPC) at 23.75% and 24.00%, and peroxide value (PV) levels were 5.90 meq/kg and 6.45 meq/kg, respectively. Overall, PLC-degummed refined soybean oil showed almost the same frying properties as traditional water-degummed refined oil in terms of FFA, PV, TPC, polymer content, viscosity, color, foaming of frying oils, and appearance of foods. Moreover, FFA, TPC, polymer content, foaming, and color showed significant positive correlations with each other (p < 0.05) in soybean oil intermittent frying processing.

A review on the frying process: Methods, models and their mechanism and application in the food industry

Frying is one of the most popular and traditional processes used in the food industry and food services to manufacture products that are high in quality and with unique sensory characteristics. The most common method of frying is deep-fat frying, used worldwide due to its distinct flavor profile and sensory aspects, which leads to physio-chemical changes at both macro and micro levels. One of the major concerns with deep-fried foods is their high oil content, and a variety of metabolic disorders can be caused by overconsumption of these foods, including heart disease, obesity, and high cholesterol. Due to their enticing organoleptic properties with their delicious flavor, pleasing mouthfeel, and unique taste, making them irresistible, it is also responsible for undesirable and unacceptable characteristics for consumers. Oil absorption can be reduced by developing novel frying methods that limit the amount of oil in products, producing products with fewer calories and oil while maintaining similar quality, flavor, and edibility. In addition, different pretreatments and post-frying treatments are applied to achieve a synergistic effect. The transfer of mass and heat occurs simultaneously during frying, which helps to understand the mechanism of oil absorption in fried food. Researchers have discovered that prolonged heating of oils results in polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which can alter metabolism and cause cancer. To reduce the oil content in fried food, innovative frying methods have been developed without compromising its quality which also has improved their effect on human health, product quality, and energy efficiency. The aim is to replace the conventional frying process with novel frying methods that offer fried food-like properties, higher nutritional value, and ease of use by replacing the conventional frying process. In the future, it might be possible to optimize frying technologies to substantially reduce fried foods' oil content. This review focuses on a detailed understanding of different frying techniques and attempts to focus on innovative frying techniques such as vacuum frying, microwave cooking, and hot-air frying that have shown a better potential to be used as an alternative to traditional frying.

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Fucoidan powder was added in amounts of 0.05, 0.1,0.3, and 0.5% to sour cream butter and sensory and chemical properties were tested on their shelf life for 60 days during storage. Peroxide levels initially increased until day 40 of storage and then decreased. Butter samples from the control group had the highest amount of peroxide on day 40 (15.25 ± 1.41 meq/kg butter), while samples treated with fucoidan 0.5% had the lowest amount of peroxide (6.35 ± 0.53 meq/kg butter). The acidity of butter treatments increased during storage (p < .05). Butter samples from the control group had the highest acidity at 60 days of storage (0.40 ± 0.033 mg KOH / g butter), while samples treated with 0.5% fucoidan had the lowest acidity (0.17 ± 0.013 mg KOH / g butter). The treated butter samples showed the highest stability. Fucoidan, as an antioxidant, reduces the taste, odor, and discoloration of butter added with fucoidan during storage because it completely removes odorless tasteless powder, and the free radical chain is involved in oxidation and improves product properties. The results showed that there are no significant changes in the acceptance rate of butter treated with fucoidan during 60 days of storage in the refrigerator (p > .05). The sensory scores of the treated butter showed that the sensory properties during the storage period were similar to the control samples, but on day 40 of storage, they decreased. In general, a concentration of 0.5% fucoidan delays the oxidative process and increases shelf life and is selected as a superior treatment in terms of sensory evaluation, and is introduced as a functional food.

Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag

Heat treatment of meat can lead to the formation of carcinogenic organic compounds. The influence of dried fruits on the formation of non-polar heterocyclic aromatic amines (carbolines) and nitrogen derivatives of polycyclic aromatic hydrocarbons (azaarenes) in roasted pork loin was elucidated. Two hundred grams of fruit per 1 kg of meat were used as stuffing. Carbolines, derivatives of pyridoimidazole and pyridoindole, and azaarenes (benzoacridines and dibenzoacridines) were determined by means of high-performance liquid chromatography with fluorescence detection. The total concentration of six δ-, γ- and α-carbolines in roasted pork loin was 1.3 ng/g. This content decreased by 64%, 58%, and 54% in pork loin stuffed with prunes, apricots, and cranberries, respectively. Concentrations of β-carbolines (harmane and norharmane) increased under the influence of added fruits. The norharmane content increased the most, from 2.2 ng/g in the control sample to 12.3 ng/g in meat prepared with cranberries. The harmane content increased from 1.0 ng/g to 3.6 ng/g in meat with prunes. The total concentration of azaarenes (two benzoacridines and dibenzo[a,c]acridine), which was close to 0.1 ng/g, decreased in dishes with prunes and apricots by 54% and 12%, respectively. Azaarenes were not found in samples of meat stuffed with cranberries.