State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr. 2023;63(21):5414-5429. doi: 10.1080/10408398.2021.2019672. Epub 2021 Dec 28.
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as thermally stable as saturated fats, and blended oils have higher thermal stability than single oil. In this review, we discussed the oxidation problems frying oils and meats are subject to during frying, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded to alleviate the oxidation problem, to highlight the necessity of applying blended oils for frying, and effective antioxidants added to frying oils are also introduced, that would provide more convenient and practical options for obtaining higher quality of fried meat products and offer better understanding of the potential of blended frying oils for frying meat products.
油炸食品广受欢迎。然而，油炸过程中各种化学反应产生的有害化合物已被证明对人类健康有害。在提高煎炸油氧化问题和煎炸条件的实用性建议方面，有必要从各个方面进行改进。植物油的热稳定性不如饱和脂肪，混合油比单一油具有更高的热稳定性。在本综述中，我们从油氧化机制开始，讨论了油炸过程中油和肉受到的氧化问题，总结了不同油脂在不同条件下对不同油炸肉类质量的影响，以缓解氧化问题，突出使用混合油进行油炸的必要性，并介绍了添加到煎炸油中的有效抗氧化剂，这将为获得更高质量的油炸肉类产品提供更方便和实用的选择，并更好地了解混合煎炸油在油炸肉类产品中的潜力。
