Palm olein and partially hydrogenated soybean oil used in industrial pre-frying of chicken nuggets: Chemical and sensory characterization

摘要

The chemical characterization of partially hydrogenated soybean oil (SO) and palmolein (PO) used in the industrial process of pre-frying chicken nuggets (CN) was investigated.Additionally, CN pre-fried with different oils (CNSO and CNPO) and differentoil use times (1, 3, and 6 days) were evaluated by fatty acids composition, centesimalcomposition, and discriminative sensory methods. The acidity value, peroxide value,and induction time (oxidative stability) demonstrated that PO exhibited the highestthermal stability until the sixth day of oil use. The characteristics of the pre-fryingoils significantly affected the fatty acids composition and moisture and lipid contentsof CN. A significant increase in trans fatty acids was observed with the use ofSO. In both sensory analyses (triangle and ranking tests), trained assessors detecteddifferences between CNSO and CNPO, corroborating with the results of chemicaldeterminations. PO was more efficient at ensuring the stability of CN after industrialpre-frying.