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Lipid changes during frying of frozen prefried foods.

Author(s) : PEREZ CAMINO M. C., MARQUEZ RUIZ G., RUIZ MENDEZ M. V., et al.

Type of article: Article

Summary

Fat absorption, lipid interchange and preferential adsorption of polar compounds on food surfaces were studied during frying of frozen prefried foods. Four frying oils were used to fry frozen potatoes and battered hake. Major and minor changes in food fats and frying oils were determined. Lipid determination after frying demonstrated significant differences in fat absorption due to the physical structure of foods. From quantitation of major fatty acids, lipid interchange between frying oils and food fats could be determined. Polar compound concentrations and distributions demonstrated no preferential adsorption on food surfaces during frying of these prefried foods.

Details

  • Original title: Lipid changes during frying of frozen prefried foods.
  • Record ID : 1993-0359
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 6
  • Publication date: 1991/11
  • Document available for consultation in the library of the IIR headquarters only.

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