The Effect of Frying Conditions on the B(α)P Content and Physico-Chemical Properties of Soybean Oil during Frying Frozen Kebabs [油炸调理肉串过程煎炸条件对大豆油苯并芘含量及理化指标的影响]

作者：Ye T.; Wang K.; Chen Z.; Yin L.; Wang Y.; Lu J.

来源：中国粮油学报, 2018, 33(5): 49-54.

• Benzopyrene
• Frozen kebabs
• Frying
• Physico-chemical properties
• Soybean oil

The present work emphasized the effect of frying temperature and accumulated mass on the quality of soybean oil during frying frozen kebabs. The frying was carried out at 160, 175, 190 ℃,respectively, the B(α)P content, color, acid value, peroxide value, and viscosity of fried oil were detected after accumulated fried mass of 2, 4, 6, 8, 10, 12 and 14 kg, respectively. The result indicated that the B(α)P content of soybean oil increased gradually up to 2.60, 3.98 and 9.54 μg/kg, respectively, after 14 kg of frying. The higher temperature, the higher B(α)P content. The red and yellow color of the oil increased gradually with the accumulated fried mass at varies temperature. With an increase in accumulated fried mass from 1 kg to 6 kg, viscosity of oil increased from their initial values of 0.04 Pa?s to 0.12,0.13 and 0.14 Pa?s, respectively, and acid value of fried oil reached 0.45,0.47 and 0.53 (KOH)mg/g, respectively. The oil subjected to higher fried temperature has darker color and higher viscosity. Peroxide value showed a trend of fluctuation with the maximum value of 7.75,10.01 and 22.26 mmol/kg, respectively, during the accumulated frying, and the peroxide value increased with the fried temperature. Therefore, frying temperature and accumulated frying mass must be properly controlled during frying processing of frozen kebabs.

• 单位
  合肥工业大学