Kakovost različnih olj in paniranega živila po večkratnem cvrtju

Lazar, Nežka (avtor), Demšar, Lea (mentor)

Cvrtje je zelo priljubljen, a eden izmed najbolj zapletenih procesov priprave živil, tudi zaradi kompleksnosti oblikovanih produktov. Namen magistrskega dela je bil proučiti kakovost, primernost in stabilnost različnih olj za cvrtje (kokosovo, palmovo, mešanica olj za cvrtje, repično in sončnično olje), kakovost in stabilnost paniranega in ocvrtega živila (piščančje medaljone) ter preveriti uporabnost in primernost določenih parametrov kakovosti (vpijanje maščobe, kislinsko in peroksidno število ter število tiobarbiturne kisline (TBK), maščobnokislinska sestava, vsebnost akrilamida in analiza senzoričnih lastnosti) za kontroliranje procesa zaporednega (trikratnega) cvrtja z vmesnim ohlajanjem. Trikratno zaporedno cvrtje je značilno vplivalo na hidrolitično in oksidacijsko stabilnost (povišanje peroksidnega števila in števila TBK), senzorične lastnosti (potemnenje barve olj, pojav tujih vonjev in arom ter žarkosti na oljih in medaljonih) in maščobnokislinsko sestavo olj in ocvrtih piščančjih medaljonov (vpijanje olj) ter na vsebnost akrilamida v medaljonih (od drugega cvrtja naprej). Vsa uporabljena olja so bila primerna za cvrtje; z vidika stabilnosti je bilo najprimernejše kokosovo olje (sledijo sončnično, palmovo, mešanica za cvrtje in repično olje), z vidika maščobnokislinske sestave mešanica olj za cvrtje, repično in sončnično olje, z vidika akrilamida in senzorične kakovosti pa kokosovo in palmovo olje.

• Jezik: Slovenski jezik
• Ključne besede: olja, cvrtje, večkratno cvrtje, panirano živilo, kakovost olja, oksidacijska stabilnost olja, maščobnokislinska sestava, akrilamid, senzorične lastnosti
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: BF - Biotehniška fakulteta
• Založnik: [N. Lazar]
• Leto izida: 2020
• PID: 20.500.12556/RUL-120297
• UDK: 641.522.2-021.146.2:664.34:641.1+664:543.92
• COBISS.SI-ID: 32434947
• Datum objave v RUL: 18.09.2020

LAZAR, Nežka, 2020, Kakovost različnih olj in paniranega živila po večkratnem cvrtju [na spletu]. Magistrsko delo. N. Lazar. [Dostopano 16 april 2025]. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=120297

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: The quality of different oils and fried food after repeated frying

Izvleček

Deep-frying is very popular, but one of the most complex processes of food preparation, specifically due to the complexity of the products formed. The aim of the present master thesis was to investigate the quality, suitability and stability of different deep-frying oils (coconut, palm, deep-frying oil mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken medallions) and to check the applicability and suitability of certain quality parameters (absorption of fat, acid, peroxide and thiobarbituric acid (TBK) numbers, fatty acid composition and acrylamide content) and sensory properties to control the consecutive (three times repeated) deep-frying process with intermittent cooling. Three consecutive deep-frying processes had a significant effect on the hydrolytic and oxidation stability (increase in peroxide and TBK numbers), the sensory properties (darkening of the oil colour, appearance of foreign odours and aromas as well as rancidity in oils and medallions) and the fatty acid composition of oil and fried chicken medallions) and the content of acrylamide in the medallions (from the second frying onward). All oils used were suitable for deep-frying in terms of stability, coconut oil (followed by sunflower, palm, frying and rapeseed oil) was the most suitable, in terms of fatty acid composition the performed deep-frying mix of oils followed by rapeseed and sunflower oil while coconut and palm oils performed the best in terms of acrylamide formation and sensory quality.

• Ključne besede: oils, frying, repeated frying, breaded food, oil quality, oxidative stability of oil, fatty acid composition, acrylamide, sensory properties