Deep-fat frying of meat products in palm olein

This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid), while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.

Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices) and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods) and associations were performed. We applied a structured form and collected 60 mL of frying oil or fat in each of the 70 fried food stands of 15 street-fairs in Goiânia, Brazil. All samples were suitable in the quantity of free fat acids (<0.9% oleic acid), one was inadequate to peroxide value (>10 mEq/kg) and 1/3 was unsuitable to polar compounds (<25%). The majority (62%) use temperature up to the allowed (180 ºC). Approximately 250 units of products are fried in at least one day in 42% of the fried food stands. Soybean oil is used in the majority (94%) of fried food stands and the fry-life is of 6 hours (60%) or a day of work/sale. The nonconformity of the content of total polar compounds in fried foods had significant association with frying time and the conformity of acidity had significant relationship with frying time by a chi-square test. All other associations were not significant. A fry-life of oil or fat up to 6 hours can avoid the excess of polar compounds in the frying medium and protect the quality of fred foods.