Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

The oxidation process of soybean oil (SBO) during frying fish cakes was investigated. The TOTOX value of before frying (BF) and after frying (AF) was significantly higher than control (CK). However, the total polar compound (TPC) content of AF reached 27.67% in frying oil continuously frying at 180℃...

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Bibliographic Details
Main Authors: Benlun Hu, Runlin Wu, Jingwen Sun, Haonan Shi, Caihua Jia, Ru Liu, Jianhua Rong
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Fish cakes
Soybean oil
Thermal-oxidation
1H NMR
Oxidation products
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000299

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