Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps
| Autor: | Ian D. Fisk, Darren Greetham, E. Marasca, S.D. Herring |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
0301 basic medicine
food.ingredient Starch Nitrogen chemistry.chemical_element Orange (colour) Fatty Acids Nonesterified Shelf life Hexanal Gas Chromatography-Mass Spectrometry Article Analytical Chemistry 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Lipid oxidation Plant Oils Sunflower Oil Food science Crisps Sunflower Oil High Oleic Sunflower Oil Shelf-Life Tests Oxidation Products Solanum tuberosum 030109 nutrition & dietetics Sunflower oil Crisps Shelf-life tests 04 agricultural and veterinary sciences General Medicine 040401 food science Lipids chemistry Gas chromatography–mass spectrometry Oxidation products Oxidation-Reduction High oleic sunflower oil Food Science |
| Zdroj: | Food Chemistry |
| ISSN: | 0308-8146 |
| Popis: | Highlights • Storage stability of unwashed potato crisps fried in sunflower oil’s was compared. • Oxidation products were determined, with and without flushing with nitrogen gas. • Crisps fried in SO were the least stable and those using HOSO the most stable. • Presence of nitrogen gas slowed down the oxidation rate after frying. Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (HOSO) was compared over accelerated shelf life testing (45 °C, 6 weeks); with and without nitrogen gas flushing. Primary oxidation products (lipid hydroperoxides) were measured with a ferrous oxidation-xylenol orange (FOX) assay and volatile secondary oxidation products (hexanal) were quantified by using solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC/MS). Results revealed that crisps fried in SO were the least stable. Flushing the stored crisps with nitrogen gas proved to be effective in slowing down the oxidation rate after frying with sunflower oil, significantly stabilizing the crisps. However, crisps fried in HOSO were the most stable, with the lowest rate of development of oxidation markers, and this has previously not been shown for crisps with a high free starch content. |
| Databáze: | OpenAIRE |
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