Journal of South China University of Technology(Natural Science Edition) ›› 2004, Vol. 32 ›› Issue (6): 49-54.

Previous Articles     Next Articles

Influence of the Polar Components Produced in Oil on Food Quality During Deep-frying

Deng Yun1 Yang Ming-duo2 Li Jian2 Yu Shan-ming2 Li Yun-fei3   

  • Received:2003-10-13 Online:2004-06-20 Published:2015-09-09
  • Contact: 邓云（1973-），男，在职博士生，任职于哈尔滨商业大学，主要从事食品冷冻冷藏及营养食品的研究。 E-mail:dengyun@sjtu.edu.cn
  • About author:邓云（1973-），男，在职博士生，任职于哈尔滨商业大学，主要从事食品冷冻冷藏及营养食品的研究。

PDF

266

Abstract:

The polar components produced in oil during deep-frying were analyzed and their effects on the quality of the special fried food were discussed. The experimental results show that some polar components will be produced during deep-frying, and that with the increase of frying time, the types and contents of the polar components in the oil increase; the water content of the food, however, is not clearly influenced; the thickness of the food crust and the oil uptake show a slight increase, while the oil uptake of the food fried in waste oil decreases. The experimental results also show that the oiliness and hardness observed by sensory evaluation have no obvious relation with the quality change of oil, but the crispness and cohesiveness tend to decrease with the degree of oil degradation.

CLC Number: