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| Effect of different foodstuffs on the frying stability of high oleic rapeseed oil |
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| DOI： |
| KeyWord:high oleic rapeseed oil polar component frying stability foodstuffs |
| FundProject: |
| Author Name | Affiliation | | WANG Xingye1,2, GAO Pan1,2,3, WANG Shu3,4, LIU Jiawei1,HU Chuanrong1, HE Dongping1,3 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan 430023, China
3.Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430012,China
4.Wuhan Institute for Food and Cosmetic Control, Wuhan 430012,China |
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| Abstract: |
| Three different foodstuffs, potato, chicken fillet and tofu, were fried in high oleic rapeseed oil, and the changes of total polar component content,acid value, peroxide value,iodine value and fatty acid composition of the oil samples during frying were determined and analyzed, and the oil absorption rate and the sensory evaluation of the fried food were performed to study the effect of frying foodstuffs on the frying stability of high oleic rapeseed oil. The results showed that the three foodstuffs affected the total polar component content, acid value, peroxide value and iodine value of the high oleic rapeseed oil, and their significance decreased in the order of potato, chicken fillet and tofu; the monounsaturated fatty acid(MUFA) and polyunsaturated fatty acid(PUFA) contents of the three groups of high oleic rapeseed oil decreased after frying for 18 h, with the largest decrease of PUFA content in potato high oleic rapeseed oil, and the saturated fatty acid content increased, with the largest increase in chicken fillet high oleic rapeseed oil. The sensory evaluation showed that the sensory scores of the three foodstuffs reached 9.32, 9.24 and 9.12 respectively when frying for 3 h, after that the sensory scores decreased as the frying time increased, but tofu showed the smallest decrease. In summary, combined with the characteristics of high moisture content of tofu, it is assumed that high oleic rapeseed oil is more suitable for frying foodstuffs with high moisture content, and the optimum frying time should be within 3 h. |
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