Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets
This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 fry...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95031/ http://psasir.upm.edu.my/id/eprint/95031/1/Selection%20of%20vegetable%20oils%20and%20frying%20cycles%20influencing%20acrylamide%20formation%20in%20the%20intermittently%20fried%20beef%20nuggets.pdf |
| _version_ | 1848862056548139008 |
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| author | Ahmad, Siti Nur Syahirah Ahmad Tarmizi, Azmil Haizam Abd Razak, Raznim Arni Jinap, Selamat Norliza, Saparin Sulaiman, Rabiha Sanny, Maimunah |
| author_facet | Ahmad, Siti Nur Syahirah Ahmad Tarmizi, Azmil Haizam Abd Razak, Raznim Arni Jinap, Selamat Norliza, Saparin Sulaiman, Rabiha Sanny, Maimunah |
| author_sort | Ahmad, Siti Nur Syahirah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets. |
| first_indexed | 2025-11-15T13:10:57Z |
| format | Article |
| id | upm-95031 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:10:57Z |
| publishDate | 2021 |
| publisher | MDPI AG |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-950312023-01-06T08:29:26Z http://psasir.upm.edu.my/id/eprint/95031/ Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets Ahmad, Siti Nur Syahirah Ahmad Tarmizi, Azmil Haizam Abd Razak, Raznim Arni Jinap, Selamat Norliza, Saparin Sulaiman, Rabiha Sanny, Maimunah This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets. MDPI AG 2021-01-27 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/95031/1/Selection%20of%20vegetable%20oils%20and%20frying%20cycles%20influencing%20acrylamide%20formation%20in%20the%20intermittently%20fried%20beef%20nuggets.pdf Ahmad, Siti Nur Syahirah and Ahmad Tarmizi, Azmil Haizam and Abd Razak, Raznim Arni and Jinap, Selamat and Norliza, Saparin and Sulaiman, Rabiha and Sanny, Maimunah (2021) Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets. Foods, 10 (2). art. no. 257. pp. 1-17. ISSN 2304-8158 https://www.mdpi.com/2304-8158/10/2/257 10.3390/foods10020257 |
| spellingShingle | Ahmad, Siti Nur Syahirah Ahmad Tarmizi, Azmil Haizam Abd Razak, Raznim Arni Jinap, Selamat Norliza, Saparin Sulaiman, Rabiha Sanny, Maimunah Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets |
| title | Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets |
| title_full | Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets |
| title_fullStr | Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets |
| title_full_unstemmed | Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets |
| title_short | Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets |
| title_sort | selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets |
| url | http://psasir.upm.edu.my/id/eprint/95031/ http://psasir.upm.edu.my/id/eprint/95031/ http://psasir.upm.edu.my/id/eprint/95031/ http://psasir.upm.edu.my/id/eprint/95031/1/Selection%20of%20vegetable%20oils%20and%20frying%20cycles%20influencing%20acrylamide%20formation%20in%20the%20intermittently%20fried%20beef%20nuggets.pdf |