Study on the Changes of Acid Value and Total Polar Components of Frying Oil in Different Food Types
Objective:To explore the effects of different types of food on the changes of acid value and total polar components of oils and fats during frying.Method:Chicken balls,breaded chicken nuggets and battered chicken racks(representing protein-based,starch-based and mixed-based foods,respectively)are used for frying with soybean oil and palm oil,and the acid value and total polarity components of the three food types of frying oil under different frying times are determined.Result:Compared with soybean oil,palm oil is able to maintain relatively stable oil quality for a long time during frying.Under the same conditions,the acid value and total polar components of the frying oil during the frying process of fried chicken racks are generally higher than those of the other two foods.Conclusion:The acid value and relative content of total polar components of oil and fat increase with the extension of frying time,and the effect of mixed matrix food with high moisture content on the acid value of vegetable oil during frying is more prominent.
万方数据
维普
