Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion
Abstract In this study, the physiochemical properties of corn oil and its oxidative stability in an O/W emulsion were studied following short‐term (120 min) deep‐frying of chicken wing. The results showed that the levels of polyunsaturated fatty acids in corn oil decreased after frying. Furthermore,...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1355 |
| _version_ | 1797221341377593344 |
|---|---|
| author | He Jiang Wenwei Chen Zhenbao Jia Fei Tao |
| author_facet | He Jiang Wenwei Chen Zhenbao Jia Fei Tao |
| author_sort | He Jiang |
| collection | DOAJ |
| description | Abstract In this study, the physiochemical properties of corn oil and its oxidative stability in an O/W emulsion were studied following short‐term (120 min) deep‐frying of chicken wing. The results showed that the levels of polyunsaturated fatty acids in corn oil decreased after frying. Furthermore, total polar compound content in frying oil was significantly increased to 11.3%. Fourier transform infrared spectra (FTIR) indicated that hydrolysis and oxidation reactions involving triglycerides occurred after frying. Additionally, the increased a* and b* values demonstrated that deep‐frying greatly enhanced the intensity of the red and yellow colors of corn oil. Frying reduced the oxidative stability of corn oil in an O/W emulsion as determined by the peroxide value and acid value. These findings indicated that short‐term deep‐frying of chicken wing deteriorated the quality of corn oil and decreased its oxidative stability in an O/W emulsion. Consumers should consider the potential hazards of food containing short‐term deep‐frying oil. |
| first_indexed | 2024-04-24T13:03:54Z |
| format | Article |
| id | doaj.art-479c7e7fddf9496aa2bb9b584ec2435c |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T13:03:54Z |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-479c7e7fddf9496aa2bb9b584ec2435c2024-04-05T09:16:03ZengWileyFood Science & Nutrition2048-71772020-01-018166867410.1002/fsn3.1355Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsionHe Jiang0Wenwei Chen1Zhenbao Jia2Fei Tao3Center for Food Safety & Quality Hangzhou Institute for Food and Drug Control Hangzhou ChinaKey Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province China Jiliang University Hangzhou ChinaKey Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province China Jiliang University Hangzhou ChinaCollege of Standardization China Jiliang University Hangzhou ChinaAbstract In this study, the physiochemical properties of corn oil and its oxidative stability in an O/W emulsion were studied following short‐term (120 min) deep‐frying of chicken wing. The results showed that the levels of polyunsaturated fatty acids in corn oil decreased after frying. Furthermore, total polar compound content in frying oil was significantly increased to 11.3%. Fourier transform infrared spectra (FTIR) indicated that hydrolysis and oxidation reactions involving triglycerides occurred after frying. Additionally, the increased a* and b* values demonstrated that deep‐frying greatly enhanced the intensity of the red and yellow colors of corn oil. Frying reduced the oxidative stability of corn oil in an O/W emulsion as determined by the peroxide value and acid value. These findings indicated that short‐term deep‐frying of chicken wing deteriorated the quality of corn oil and decreased its oxidative stability in an O/W emulsion. Consumers should consider the potential hazards of food containing short‐term deep‐frying oil.https://doi.org/10.1002/fsn3.1355deteriorationfrying oiloxidative stabilityphysiochemical property |
| spellingShingle | He Jiang Wenwei Chen Zhenbao Jia Fei Tao Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion Food Science & Nutrition deterioration frying oil oxidative stability physiochemical property |
| title | Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion |
| title_full | Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion |
| title_fullStr | Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion |
| title_full_unstemmed | Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion |
| title_short | Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion |
| title_sort | physiochemical properties of short term frying oil for chicken wing and its oxidative stability in an oil in water emulsion |
| topic | deterioration frying oil oxidative stability physiochemical property |
| url | https://doi.org/10.1002/fsn3.1355 |
| work_keys_str_mv | AT hejiang physiochemicalpropertiesofshorttermfryingoilforchickenwinganditsoxidativestabilityinanoilinwateremulsion AT wenweichen physiochemicalpropertiesofshorttermfryingoilforchickenwinganditsoxidativestabilityinanoilinwateremulsion AT zhenbaojia physiochemicalpropertiesofshorttermfryingoilforchickenwinganditsoxidativestabilityinanoilinwateremulsion AT feitao physiochemicalpropertiesofshorttermfryingoilforchickenwinganditsoxidativestabilityinanoilinwateremulsion |