Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing

作者：Udomkun Patchima****^*; Innawong Bhundit; Siasakul Chatchalai; Okafor Christopher

来源：Food Chemistry, 2018, 248: 225-229.

DOI：10.1016/j.foodchem.2017.12.070

• Adsorbent
• Frying oil
• Shelf-life
• Chemical quality
• Color
• Fried chicken

The effects were studied of two different adsorbent combinations (com I; bentonite:activated carbon:celite = 3:4:1 and com II; bentonite:activated clay: celite = 3:4:1 + 1% citric acid) on the physico-chemical changes of oil used continuously for deep-fat frying of chicken drumsticks. The results showed that the % FFA was reduced by 44.3, PV by 50.2, and FOS reading by 40.1% in com I whereas reductions of 41.6, 44.9, and 32.8%, respectively, were found in com II. The oil treated with com II exhibited a lighter color than with com I. The changes of oil color in com I were L* 30.7, a* 1.7, and b* 31.9%; in com II they were 53.2, 19.1, and 39.5% respectively. The higher the L* observed, the better the oil quality obtained because of the bleaching ability of adsorbents. Therefore, the use of such adsorbents is recommended for poultry processing.