Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecada
The aim of this research was to determine the oxidizability index of Helianthus annuus L. "Sunflower" oil exposed to discontinuous heating in fresh and dried beef fry in a stainless steel container. We used 10,0 liters of sunflower oil and 25 kg of meat in portions of 500 g, 12,5 kg of f...
| Main Authors: | , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad Nacional de Trujillo
2019-06-01
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| Series: | Agroindustrial Science |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2462 |
| _version_ | 1831762914620473344 |
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| author | Marlon Willynton Mantilla-León Demetrio Rafael Jara Aguilar |
| author_facet | Marlon Willynton Mantilla-León Demetrio Rafael Jara Aguilar |
| author_sort | Marlon Willynton Mantilla-León |
| collection | DOAJ |
| description | The aim of this research was to determine the oxidizability index of Helianthus annuus L. "Sunflower" oil exposed to
discontinuous heating in fresh and dried beef fry in a stainless steel container. We used 10,0 liters of sunflower oil
and 25 kg of meat in portions of 500 g, 12,5 kg of fresh meat and 12.5 kg dried. The frying process of each sample
was carried out every 8 hours until a total of 25 samples were obtained. Before the first frying (basal sample) and
after each frying, 50 mL were taken of oil for oxidation index analysis. The oil discontinuously heated to fry fresh and
dried meat increases the oxidation rate compared to the basal sample. The highest percentage of fresh meat
moisture increases the oxidizability index, in both cases the useful life of the oil was affected, not being suitable for
consumption from the second day in the morning. |
| first_indexed | 2024-12-22T05:16:34Z |
| format | Article |
| id | doaj.art-4157133f532143f1ae57e4b321498d95 |
| institution | Directory Open Access Journal |
| issn | 2226-2989 2226-2989 |
| language | Spanish |
| last_indexed | 2024-12-22T05:16:34Z |
| publishDate | 2019-06-01 |
| publisher | Universidad Nacional de Trujillo |
| record_format | Article |
| series | Agroindustrial Science |
| spelling | doaj.art-4157133f532143f1ae57e4b321498d952022-12-21T18:37:51ZspaUniversidad Nacional de TrujilloAgroindustrial Science2226-29892226-29892019-06-0191394610.17268/agroind.sci.2019.01.05Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecadaMarlon Willynton Mantilla-León0Demetrio Rafael Jara Aguilar1Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo.Facultad de Farmacia y Bioquímica, Universidad Nacional de Trujillo.The aim of this research was to determine the oxidizability index of Helianthus annuus L. "Sunflower" oil exposed to discontinuous heating in fresh and dried beef fry in a stainless steel container. We used 10,0 liters of sunflower oil and 25 kg of meat in portions of 500 g, 12,5 kg of fresh meat and 12.5 kg dried. The frying process of each sample was carried out every 8 hours until a total of 25 samples were obtained. Before the first frying (basal sample) and after each frying, 50 mL were taken of oil for oxidation index analysis. The oil discontinuously heated to fry fresh and dried meat increases the oxidation rate compared to the basal sample. The highest percentage of fresh meat moisture increases the oxidizability index, in both cases the useful life of the oil was affected, not being suitable for consumption from the second day in the morning.http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2462sunflower oilmeatwarmingoxidizabilitydeteriorate. |
| spellingShingle | Marlon Willynton Mantilla-León Demetrio Rafael Jara Aguilar Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecada Agroindustrial Science sunflower oil meat warming oxidizability deteriorate. |
| title | Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecada |
| title_full | Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecada |
| title_fullStr | Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecada |
| title_full_unstemmed | Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecada |
| title_short | Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecada |
| title_sort | indice de oxidabilidad del aceite de helianthus annuus l girasol expuesto a calentamiento discontinuo en frituras de carne fresca y desecada |
| topic | sunflower oil meat warming oxidizability deteriorate. |
| url | http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2462 |
| work_keys_str_mv | AT marlonwillyntonmantillaleon indicedeoxidabilidaddelaceitedehelianthusannuuslgirasolexpuestoacalentamientodiscontinuoenfriturasdecarnefrescaydesecada AT demetriorafaeljaraaguilar indicedeoxidabilidaddelaceitedehelianthusannuuslgirasolexpuestoacalentamientodiscontinuoenfriturasdecarnefrescaydesecada |