International Institute of Tropical Agriculture (IITA), Bujumbura, Burundi.
Silpakorn University, Faculty of Engineering and Industrial Technology, Department of Food Technology, Thailand.
Food Chem. 2018 May 15;248:225-229. doi: 10.1016/j.foodchem.2017.12.070. Epub 2017 Dec 19.
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.
研究了两种不同的吸附剂组合（组合 I：膨润土：活性炭：硅藻土=3:4:1 和组合 II：膨润土：活性粘土：硅藻土=3:4:1+1%柠檬酸）对连续用于炸鸡大腿深油炸的油的理化变化的影响。结果表明，组合 I 中游离脂肪酸（FFA）减少了 44.3%，过氧化物值（PV）减少了 50.2%，脂肪酸价（FOS）读数减少了 40.1%，而组合 II 中游离脂肪酸（FFA）减少了 41.6%，过氧化物值（PV）减少了 44.9%，脂肪酸价（FOS）读数减少了 32.8%。用组合 II 处理的油比用组合 I 处理的油颜色更浅。组合 I 中的油色变化为 L30.7、a1.7 和 b31.9%；组合 II 中的油色变化分别为 L53.2、a19.1 和 b39.5%。观察到的 L 值越高，由于吸附剂的漂白能力，获得的油质越好。因此，建议在禽肉加工中使用这种吸附剂。
