Reference:
Rudakova M.Y., Nikolaeva Y.V..
This article examines the question of safety of usage of cooking oil in commercial food preparation.
// Food Industry. – 2017. – ¹ 1.
– P. 21-26.
DOI: 10.7256/2453-8876.2017.1.21205.
DOI: 10.7256/2453-8876.2017.1.21205
Read the article
Abstract: This article examines the question of safety of the usage of cooking oils in commercial food industry. The safety of cooking oil is affected by the fatty acid content, as well as the regimes and continuation of the use with low coefficient of oil renewal. This causes free-radical oxidization of fats. Foods fried in such conditions become harmful to health and can lead to various diseases. Due to growing popularity of deep fried food products, the question of safety of such foods becomes more pressing. The research involved sample tests of oil for oxidization level extracted from several deep fried foods across various restaurants. Further research was dedicated to increasing antioxidant stability of the frying oils. The oil samples revealed the need to create new cooking oils with better composition. The conducted research proves the efficiency of using tocopherols to improve resistance of cooking oil to oxidization. There is a need to introduce norms on control of the peroxide value in the food industry on delivery, as well as in prepared products.
Keywords: free radicals, frying, induction time, antioxidant activity, oxidation, peroxide value, tocopherols, antioxidants, cooking oil, Palm oil
References:
GOST R 53160-2008. Zhiry i masla zhivotnye i rastitel'nye. Opredelenie ustoychivosti k okisleniyu (uskorennoe ispytanie na okislenie). Vved. 2010-01.01. M.: Standartinform, 2009. 15 s.
Zhirovye produkty dlya zdorovogo pitaniya. Sovremennyy vzglyad [Tekst] / L.G. Ipatova i dr. M.: DeLi print, 2009. 396 s.
Tyrsin Yu.A. Antioksidanty v pishchevoy promyshlennosti / Yu.A. Tyrsin [i dr.] // VII nauchno-prakticheskaya konf. «Tekhnologii i produkty zdorovogo pitaniya. Funktsional'nye pishchevye produkty». M.: MGUPP, 2009. S. 358-364.
Tyrsin Yu.A. Antioksidanty i svobodnye radikaly. [Elektronnyy resurs]. http://academianapitkov.ru/drinks/articles/51/.
Tyutyunnikov B.N. Khimiya zhirov [Tekst] / B.N. Tyutyunnikov, Z.I. Bukhshtab, F.F. Gladkiy. M.: Kolos, 1992. 448 s.
Samoylov A.V. Issledovanie frityurnykh zhirov v tekhnologii kartofelya fri / A.V. Samoylov [i dr.] // Maslozhirovaya promyshlennost'. 2013. ¹ 3. S. 18-19.
Tyrsin Yu.A. Antioksidantnaya stabilizatsiya frityurnykh zhirov / Yu.A. Tyrsin [i dr.] // Maslozhirovaya promyshlennost'. 2012. ¹ 5. S.