Effects of oil-water mixed frying and pure-oil frying on ...

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Food Science and Technology

ISSN 0101-2061

DDOI:

Effects of oil-water mixed frying and pure-oil frying on the

quality characteristics of soybean oil and chicken chop

Ruixue MA1, Tian GAO1, Lei SONG1, Lin ZHANG1, Yun JIANG2, Jiaolong LI1,

Xin ZHANG1, Feng GAO1*, Guanghong ZHOU1

Abstract

The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) 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 POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken

chop, lower (p ................
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