Effect of Commercial Kebab Frying on Physico-Chemical Parameters of the Tallow
DOI:
https://doi.org/10.3923/pjn.2009.891.895Keywords:
Anisidine value, free fatty acids, frying, kebab, optical density, tallowAbstract
In Pakistan, especially in NWFP tallow is used as commercial deep-frying agent for the traditional fast foods chapli and Shami kebabs and is widely accepted for its color, flakiness, flavor and tenderness. The effect of 10 h continuous commercial kebab frying on the physiochemical parameters of the tallow was studied and evaluated. The tallow was evaluated for ash%, Peroxide Value, Optical Density, Conjugated Dienes, Conjugatet Ttrienes, %FFA, Acid Value and Anisidine Value after 0, 2, 4, 6, 8 and 10 h of frying and the effect of frying kebab resulted in the increase of all these parameters. Results of the linear regression model suggest that frying kebabs have significant correlation with the oxidation of tallow and continuous frying for more than 10 h is not recommended. It is also concluded that kebab frying accelerate the thermal oxidation of the tallow. The results obtained in this experiment propose that POV can be adopted as the standard factor in the evaluation of oxidation of tallow used for the frying kebab and the upper limit will be determined as 28 meq/kg.
Downloads
Published
Issue
Section
License
Copyright (c) 2009 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
