Effect of Commercial Kebab Frying on Physico-Chemical Parameters of the Tallow

Abstract

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.