Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Maria-Luiza MIRCEA, Magdalena MITITELU, Elena Narcisa POGURSCHI, Madalina IGNAT
The aim of this paper is the assessment of thermal stress effects on dietary fats. For this purpose, oils and fats from those sold on the Romanian market, intended for home use and in public food establishments were selected (sunflower oil, palm oil, lard and vegetable fat). These oils and fats are some of the most used ones in cooking. Dietary fats were subjected to heat stress by gradually heating to different temperature levels as well as repeated exposure to high temperatures. Subsequently, the influence of temperature on the characteristic parameters of food fats was analysed: free acidity, indices of: acidity, iodine, peroxide, saponification, refraction, water content and volatile substances, unsaponifiable matter. The results of the present study provide useful information for choosing a dietary fat suitable for frying food, in order to minimize the undesirable effects for the health of the consumer and to obtain a quality fried product.
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