Stabilnost ulja tijekom procesa prženja u kućanstvu

master's thesis

• Title (english): Stability of frying oils in household
• Author: Lea Lovrek
• Mentor: Klara Kraljić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2017-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati oksidacijsku stabilnost najčešće korištenih ulja i masti u kućanstvima RH tijekom višekratnog prženja i tijekom čuvanja između prženja. Krajnji cilj rada bio je odrediti najbolje ulje za prženje u kućanstvu. Za prženje štapića krumpirića korišteno je suncokretovo ulje, suncokretovo ulje za prženje, ekstra djevičansko maslinovo ulje, palmin olein i svinjska mast. Nakon i između prženja su određivani parametri kvalitete – udio slobodnih masnih kiselina, peroksidni broj, anisidinski broj, totox broj, udio ukupnih polarnih spojeva, udio hlapljivih spojeva, sastav masnih kiselina, te je provedena senzorska analiza. Oksidacijska stabilnost korištenih ulja i masti pada u nizu svinjska mast > palmin olein > ekstra djevičansko maslinovo ulje > suncokretovo ulje za prženje > suncokretovo ulje. Iako je pokazala najveću stabilnost, svinjska mast senzorski nije bila prihvatljiva. Stoga se za prženje krumpirića preporučuje korištenje palminog oleina. Suncokretovo ulje je pokazalo najlošiju oksidacijsku stabilnost i ne preporuča se za višekratno prženje.

Abstract (english)

The aim of this study was to investigate the oxidation stability of the oils and fats used in households during repeated frying and during storage between frying. The ultimate goal of the work was to determine the best frying oil for household. Potato strips were fried on sunflower oil, sunflower oil for frying, extra virgin olive oil, palm olein and lard. Free fatty acids, peroxide value, anisidine value, totox value, total polar compounds, volatile compounds, fatty acid content and sensory analysis were determined after and between frying. Oxidation stability of used oils and fats is shown in decreased row: lard > palm olein > extra virgin olive oil > sunflower oil for frying > sunflower oil. Although it showed the highest stability, lard was not sensory acceptable. Therefore, the use of palm olein is recommended for frying potatoes. Sunflower oil showed the lowest oxidative stability and is not recommended for repeated frying.

• Keywords: prženje; skladištenje; oksidacijska stabilnost; hlapljivi spojevi
• Keywords (english): frying; storage; oxidative stability; volatile components
• Language: croatian
• URN:NBN: urn:nbn:hr:159:125188
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-07 11:41:25