Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Food Res Int. 2021 Mar;141:109897. doi: 10.1016/j.foodres.2020.109897. Epub 2020 Nov 10.
Basa catfish is a good source for fish oil extraction, which was believed to have good thermo-oxidative stability because of its similar fatty acid composition to that of palm olein (PO). The thermo-oxidative stability of PO, basa catfish oil (FO), and palm olein-basa fish oil blend (PO-FO; ratio 1:1) was evaluated after 75 frying cycles. No significant difference was observed in p-anisidine value, TOTOX value, conjugated trienes, monomeric oxidized triacylglycerols, and free fatty acids concentration after frying. Moreover, compared to PO, FO exhibited lighter color, lower acid value, conjugated dienes, polymerized triacylglycerol, and total polar content. The PO-FO blend also demonstrated a more favorable frying stability compared to the other two frying systems. These findings indicated that FO could be proposed as a promising alternative to common PO, and its blending with other vegetable oils at an appropriate ratio might improve the overall oil frying quality for future industrial applications.
巴沙鱼是一种很好的鱼油提取原料，由于其脂肪酸组成与棕榈仁油（PO）相似，因此被认为具有良好的热氧化稳定性。研究了棕榈仁油（PO）、巴沙鱼油（FO）和棕榈仁油-巴沙鱼混合油（PO-FO；比例为 1:1）在 75 次油炸循环后的热氧化稳定性。油炸后，p-茴香胺值、TOTOX 值、共轭三烯、单氧化三酰基甘油和游离脂肪酸浓度没有显著差异。此外，与 PO 相比，FO 表现出更浅的颜色、更低的酸值、共轭二烯、聚合三酰基甘油和总极性含量。PO-FO 混合物在油炸稳定性方面也优于其他两种油炸体系。这些发现表明，FO 可以作为常用 PO 的一种有前途的替代品，将其与其他植物油以适当的比例混合可能会提高未来工业应用中整体油的油炸质量。
