Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions

Document Type : Original Research

Authors
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Islamic Republic of Iran.
Abstract
The present study investigated the effects of frying and cooling of chicken nuggets under vacuum and atmospheric pressure on the qualitative properties of frying oil. For this purpose, first, two cooling treatments were applied to nuggets fried at 170°C under atmospheric pressure. One treatment was subsequently cooled at atmospheric pressure (control) and the other at 10 kPa. Other treatments included frying at temperatures of 115 and 170°C under the pressure of 10 kPa before cooling at pressures of 10 kPa and atmospheric levels. Results indicated that frying and cooling at 170°C increased acid value, polar compounds, viscosity, redness, yellowness, and oil oxidation. Also, this treatment reduced the oil's unsaturated fatty acids. On the other hand, minimum values of acid content, viscosity, and oxidation rate were observed in the oil used to vacuum fry at 115°C and subsequently cooled at 10 kPa pressure. Moreover, these samples exhibited the highest quantities of oleic, linoleic, and linolenic acids due to the lower oxidation taking place in such unsaturated fatty acids under the vacuum rather than the atmospheric pressure. Based on the results obtained, frying and cooling at 115°C under vacuum seems to have the least unfavorable effects on frying oil.

Keywords

Subjects


Abriana, A., Sutanto, S., & Pertiwi, N. (2019). Differences Phsyco-Chemical Characteristic of ‎Repeatedly Frying Oil Used for Banana and Chicken. International Journal on Advanced ‎Science Engineering, 9(4), 1402-1408. ‎
Albertos, I., Martin-Diana, A., Jaime, I., Diez, A., & Rico, D. (2016). Protective role of vacuum vs. ‎atmospheric frying on PUFA balance and lipid oxidation. Innovative Food Science & Emerging ‎Technologies, 36, 336-342. ‎
Aniołowska, M. A., & Kita, A. M. (2016). The effect of raw materials on thermo‐oxidative stability and ‎glycidyl ester content of palm oil during frying. Journal of the Science of Food and Agriculture, ‎‎96(6), 2257-2264. ‎
AOCS. (2017). AOCS official and tentative methods of the American oil chemists' society. Champaign, ‎IL: AOCS Press.‎
Asokapandian, S., Swamy, G. J., & Hajjul, H. (2020). Deep fat frying of foods: A critical review on ‎process and product parameters. Critical reviews in food science and nutrition, 60(20), 3400-‎‎3413. ‎
Belkova, B., Hradecky, J., Hurkova, K., Forstova, V., Vaclavik, L., & Hajslova, J. (2018). Impact of ‎vacuum frying on quality of potato crisps and frying oil. Food chemistry, 241, 51-59. ‎
Crosa, M. J., Skerl, V., Cadenazzi, M., Olazábal, L., Silva, R., Suburú, G., & Torres, M. (2014). ‎Changes produced in oils during vacuum and traditional frying of potato chips. Food chemistry, ‎‎146, 603-607. ‎
Dehghan, B., Esmaeilzadeh Kenari, R., & Raftani Amiri, Z. (2020). Nano‐encapsulation of orange peel ‎essential oil in native gums (Lepidium sativum and Lepidium perfoliatum): Improving oxidative ‎stability of soybean oil. Journal of Food Processing and Preservation, e14889. ‎
Firestone, D. (2007). 21 - Regulation of Frying Fat and Oil. In M. D. Erickson (Ed.), Deep Frying ‎‎(Second Edition) (pp. 373-385): AOCS Press.‎
Ghobadi, S., Akhlaghi, M., Shams, S., & Mazloomi, S. M. (2018). Acid and peroxide values and total ‎polar compounds of frying oils in fast food restaurants of Shiraz, Southern Iran. International ‎Journal of Nutrition Sciences, 3(1), 25-30. ‎
Gomna, A., N’Tsoukpoe, K. E., Le Pierrès, N., & Coulibaly, Y. (2019). Review of vegetable oils ‎behaviour at high temperature for solar plants: Stability, properties and current applications. ‎Solar Energy Materials and Solar Cells, 200, 109956. ‎
Institute of Standards and Industrial Research of Iran, I. (2016). Edible Fats& Oils-Frying oil – ‎Specifications and Test Methods (Vol. 4152). Iran.‎
Juvvi, P., Selvi, M. K., & Debnath, S. (2020). Effect of vacuum frying on quality attributes of pear ‎‎(Pyrus communis L) chips and blended oil. Journal of Food Processing and Preservation, 44(6), ‎e14488. ‎
Kusucharid, C., Jangchud, A., & Thamakorn, P. (2009). Changes in characteristics of palm oil during ‎vacuum and atmospheric frying conditions of sweet potato. Kasetsart Journal: Natural Science, ‎‎43, 298-304. ‎
Ogata, F., Obayashi, M., Nagahashi, E., Nakamura, T., & Kawasaki, N. (2018). Effects of Water ‎Addition to Prevent Deterioration of Soybean Oil by Calcium Silicate Adsorbent. Journal of oleo ‎science, 67(1), 95-103. ‎
Sahasrabudhe, S. N., Staton, J. A., & Farkas, B. E. (2019). Effect of frying oil degradation on surface ‎tension and wettability. LWT, 99, 519-524. ‎
Selani, M. M., Shirado, G. A., Margiotta, G. B., Rasera, M. L., Marabesi, A. C., Piedade, S. M., . . . ‎Canniatti-Brazaca, S. G. (2016). Pineapple by-product and canola oil as partial fat replacers in ‎low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. ‎Meat science, 115, 9-15. ‎
Shahidi, F., & Oh, W. Y. (2020). Lipid-derived flavor and off-flavor of traditional and functional foods: ‎an overview. Journal of Food Bioactives, 10. ‎
Tarmizi, A. H. A., Niranjan, K., & Gordon, M. (2013). Physico-chemical changes occurring in oil when ‎atmospheric frying is combined with post-frying vacuum application. Food chemistry, 136(2), ‎‎902-908. ‎
Teruel, M. R., García-Segovia, P., Martínez-Monzó, J., Linares, M. B., & Garrido, M. D. (2014). Use ‎of vacuum-frying in chicken nugget processing. Innovative Food Science & Emerging ‎Technologies, 26, 482-489. ‎
Tyagi, V., & Vasishtha, A. (1996). Changes in the characteristics and composition of oils during deep‐‎fat frying. Journal of the American oil chemists' society, 73(4), 499-506. ‎
Xu, L., Yang, F., Li, X., Zhao, C., Jin, Q., Huang, J., & Wang, X. (2019). Kinetics of forming polar ‎compounds in frying oils under frying practice of fast food restaurants. LWT, 115, 108307. ‎