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Effects of temperature and pressure level on lipid oxidation and physicochemical properties during chafing dish fried process (606.1)
Author(s) -
Wang Qiang,
Wang Rui,
Wang Cun
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.606.1
Subject(s) - tbars , chemistry , lipid oxidation , food science , zoology , antioxidant , biochemistry , lipid peroxidation , biology
Chafing Dish is very important and common condiment for Chinese customers. The effects of different temperatures and pressure levels on Acid value, TBARS and physicochemical properties of the chafing dish products were investigated during fried process. The chemical parameters, such as Acid Value, TBARS, NaNO 3 and NaNO 2 , slightly increased as temperature, but Aw decreased from 0.45 to 0.38 when temperature was increased from 80 °C to 160 °C. In addition, L* value (66.05) at 100 °C were highest in all of groups, while the lowest of a* value (18.66) was observed at 160 °C. For the chemical parameters of the chafing dish products, they slightly increased as pressure except for Aw. For 400 MPa, chemical parameters were significantly different ( p < 0.05) from other treated samples. Of importance, the lower pressure restrained the increase of NaNO 3 and NaNO 2 which were harmful for health. At 100 MPa, the treatment increased significantly the L* and a* value. However, the higher pressure (>100Mpa) decreased the L* and a* value of samples. Moreover, compared with temperature and pressure individually, combination of temperature and pressure effectively ( p < 0.05) prolong the oxidation induction period of samples. Therefore, the study suggests that the lipid oxidation and physicochemical properties of chafing dish product can be regulated effectively by combination of temperature and pressure. Grant Funding Source : This research was supported by Application and Development Plan of CQ CSTC (No. CSTC2014yykfA0094)