牛脂作为间歇式深层油炸潜在替代品的油炸特性。
Frying characteristics of beef tallow as a potential alternative for intermittent deep-fat frying.
作者信息
Lei Fenfen, Zheng Meiyu, Zhang Tianyu, Tse Timothy J, Reaney Martin J T, Wang Shu, Jiang Xiaoming, Li Bin, Hu Zhigang, He Dongping, Zhang Sihong, Zhang Qinfeng, Zhou Li
机构信息
Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China.
Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
出版信息
Food Chem. 2025 Oct 1;488:144936. doi: 10.1016/j.foodchem.2025.144936. Epub 2025 May 26.
Beef tallow is commonly used as a frying fat due to its chemical stability and flavor. However, the relationship between different food compositions on its frying performance has not been extensively explored. This study investigated the frying behavior of beef tallow used for potato sticks and chicken chunks. Results indicated that frying chicken chunks led to formation of higher polar components (70.0 %) and acid value (162.8 %), but a lower peroxide value compared to frying potato sticks. Beef tallow used for frying potato sticks resulted in an increase in benzo[a]pyrene formation (12.5 %) than chicken chunks (9.70 %). A slight decrease in cholesterol content was observed in both cases. While unsaturated fatty acids remained relatively stable, trans fatty acids slightly decreased during frying. In addition, fluctuated fat uptake ratios were observed in both cases. These findings offer practical insights into how food composition can affect beef tallow frying characteristics.
由于其化学稳定性和风味，牛脂通常用作油炸脂肪。然而，不同食物成分对其油炸性能的影响尚未得到广泛研究。本研究调查了用于炸薯条和鸡块的牛脂的油炸行为。结果表明，与炸薯条相比，炸鸡块会导致形成更高含量的极性成分（70.0%）和酸值（162.8%），但过氧化值较低。用于炸薯条的牛脂导致苯并[a]芘的形成量（12.5%）比鸡块（9.70%）有所增加。在这两种情况下均观察到胆固醇含量略有下降。虽然不饱和脂肪酸保持相对稳定，但反式脂肪酸在油炸过程中略有减少。此外，在这两种情况下均观察到脂肪吸收比率波动。这些发现为食物成分如何影响牛脂油炸特性提供了实际见解。
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