𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of oxidation of frying oil on the sensory value of fried fish fillet

✍ Scribed by Pokorný, J. ;Kovářová, H. ;Marcín, A. ;Davídek, J.

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
338 KB
Volume
26
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Fresh sunflower seed oil and used oil were compared as media for deep fat frying of cod fillet. The oxidized oil had more rancid, varnish like and intensive fried flavours. Hydroperoxides present in used frying oil were decomposed into benzidine‐active compounds. The sample fried in used oil had lower overall sensory quality, especially poorer flavour and odour. The flavour profile of the fried product was modified by oxidation products in used oil as well. The latter profile consisted of significantly more intensive rancid and stale flavours and significantly stronger old meat flavour. In contrast to this, the product fried in fresh oil had slightly stronger meat flavour. There was no difference in the intensity of fish flavour.

📜 SIMILAR VOLUMES

Effect of frying oil on the quality of f
Effect of frying oil on the quality of fried chicken muscle
✍ Pokorný, J. ;Kovářová, H. ;Voženílková, B. ;Marcïn, A. ;Davídek, J. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 379 KB 👁 1 views

## Abstract During deep‐fat frying of chicken muscle in sunflower seed oil the content of thermolabile hydroperoxides reaches a value of about 5 mmole/kg while the amount of benzidine‐active substances depends on the original amount of hydroperoxides in frying oil. Oxidation products in frying oil

Effects of contact-dehydrating sheets on
Effects of contact-dehydrating sheets on preference for fried food and deterioration of frying oil
✍ Yoshiko Shimada; Fumiko Konishi; Kumio Iijima; Katunori Saito; Midori Kasai; Kei 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 282 KB

## Abstract The purpose of this study was to investigate the effects of contact‐dehydrating sheets on preferences for fried food and the deterioration of frying oil. Mackerel or chicken breast were dehydrated by wrapping with the contact‐dehydrating sheets at 4°C for 1.5 h and subsequently fried at