Document Detail


The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.
MedLine Citation:
PMID:  23107039     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers.
Authors:
María Del Carmen Flores-Álvarez; Erika F Molina-Hernández; José Concepción Hernández-Raya; María Elena Sosa-Morales
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2012-10-26
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-20     Completed Date:  2013-04-22     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C1136-43     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Animals
Consumer Product Safety
Consumer Satisfaction
Cooking / methods*
Fast Foods / analysis
Fatty Acids, Nonesterified / analysis
Fishes
Food Handling / methods*
Humans
Microscopy, Electron, Scanning
Oils / chemistry*
Restaurants
Seafood*
Solanum tuberosum / chemistry*
Chemical
Reg. No./Substance:
0/Fatty Acids, Nonesterified; 0/Oils

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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