Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

Summary Stability of palm olein (PO) and a blend 50% palm olein/50% canola oil (POC) during deep‐fat frying at 180 °C of French fries (FF) or chicken nuggets (CN) was studied through the determination of physical and chemical parameters in the fresh and used oils. Degradation at the end of the study...

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Bibliographic Details
Published in:International journal of food science & technology 2011-06, Vol.46 (6), p.1231-1237
Main Authors: Enriquez-Fernandez, Blanca Estela, Alvarez de la Cadena y Yanez, Liliana, Sosa-Morales, Maria Elena
Format: Article
Language:English
Subjects:
Biological and medical sciences
Blends
Canola oil
chicken nuggets
Chickens
Fat industries
Food industries
Foods
french fries
Frying
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
oil blends
oil stability
Olein
Palm
palm olein
Stability
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Summary:Summary Stability of palm olein (PO) and a blend 50% palm olein/50% canola oil (POC) during deep‐fat frying at 180 °C of French fries (FF) or chicken nuggets (CN) was studied through the determination of physical and chemical parameters in the fresh and used oils. Degradation at the end of the study resulted in total polar compounds of 12–13.5% for PO and 11.5–14.5% for POC and viscosity of 65–123.3 cP for PO and 63–72.8 cP for POC. Lower peroxide values (5.33–6.32) were obtained for the blend (PO had 5.21–8.55). Food type affected colour parameters and p‐anisidine value of the oils. For CN, the lowest fat content and higher hardness were obtained when they were fried in PO. CN caused a faster deterioration in the oils, in comparison with FF, especially in POC. Gas chromatography allowed to observe differences in fatty acids composition for both used oils.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2011.02627.x