Evaluating the quality change of sunflower oil while frying different food matrixes
| dc.contributor.author | Yilmaz, T | |
| dc.date.accessioned | 2024-07-18T11:46:34Z | |
| dc.date.available | 2024-07-18T11:46:34Z | |
| dc.description.abstract | Catering companies serve food for almost every section of social life like factories, schools, hospitals etc. therefore the quality of products produced for catering are important for public health. Although frying oil quality has utmost importance for the production of safe food for catering, in general it is only monitored by visual inspection and it is not reliable enough to decide the correct time for oil replacement that can cause health risks. Consequently, for the benefit of industry and consumer, developing fast, non-chemical used, low labour needed measuring methods, are becoming popular for determining frying oil quality. In this study, frying oil quality was evaluated by both chemical and physical methods for different types of food frying at local catering companies to determine the effect of the food matrix and processing period on frying oil quality. Sunflower oil samples were collected for five hours (0 min, 60 min, 120 min, 180 min, 240 min and 300 min.) of frying of four different food matrices like meatball (MB), chicken breast (CB), mixed vegetable (MV) and fish fillet (FF). Physicochemical properties like free fatty acid, fatty acid profile, para-anisidine, peroxide, total polar matter, turbidity, colour, refractive index and static contact angle value of frying oil were evaluated and oil quality dependency to frying time and food matrix dependency were investigated. It was found that frying oil quality was strongly affected by both frying time and fried food matrixes by representing different correlations between measured properties. Although, all oil samples were within control limits at the end of all frying treatments (10-14% TPM, 1.18-2.69 meq. O-2/kg which are below 24-30% TPM and 10 meq. O-2/kg), oil left after mixed vegetable frying served better quality having lowest p-anisidine value (PA), free fatty acid (FFA) and AE as 5.29 +/- 1.62, 0.15 +/- 0.001 oleic acid and 92.27 +/- 0.02 respectively compared to other food matrixes in terms of determined quality metrics as oxidation level and colour. Proposed physical and chemical methods had a correlation with each other in some aspects such as strong positive correlation between frying time and AE, negative correlation between frying time and L for all frying treatments, but even more attention was required for the precise and quick determination of the oil quality during food frying at catering companies. | |
| dc.identifier.issn | 0035-6808 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2843 | |
| dc.language.iso | English | |
| dc.publisher | INNOVHUB SSI-AREA SSOG | |
| dc.subject | OLIVE OIL | |
| dc.subject | DEGRADATION | |
| dc.subject | CONTAMINATION | |
| dc.subject | ANTIOXIDANTS | |
| dc.subject | PROFILE | |
| dc.subject | SURFACE | |
| dc.title | Evaluating the quality change of sunflower oil while frying different food matrixes | |
| dc.type | Article |