Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study

Yih Phing Khor; Suet Ying Wan; Chin Ping Tan; Guanli Zhao; Changyu Li; Yong Wang; Ying Li

doi:10.1016/j.foodres.2020.109897

Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study

Food Res Int. 2021 Mar:141:109897. doi: 10.1016/j.foodres.2020.109897. Epub 2020 Nov 10.

Authors

Yih Phing Khor¹, Suet Ying Wan¹, Chin Ping Tan², Guanli Zhao³, Changyu Li³, Yong Wang⁴, Ying Li⁵

Affiliations

¹ Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
² UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
³ Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China.
⁴ Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: twyong@jnu.edu.cn.
⁵ Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: yingli@jnu.edu.cn.

PMID: 33641946
DOI: 10.1016/j.foodres.2020.109897

Abstract

Basa catfish is a good source for fish oil extraction, which was believed to have good thermo-oxidative stability because of its similar fatty acid composition to that of palm olein (PO). The thermo-oxidative stability of PO, basa catfish oil (FO), and palm olein-basa fish oil blend (PO-FO; ratio 1:1) was evaluated after 75 frying cycles. No significant difference was observed in p-anisidine value, TOTOX value, conjugated trienes, monomeric oxidized triacylglycerols, and free fatty acids concentration after frying. Moreover, compared to PO, FO exhibited lighter color, lower acid value, conjugated dienes, polymerized triacylglycerol, and total polar content. The PO-FO blend also demonstrated a more favorable frying stability compared to the other two frying systems. These findings indicated that FO could be proposed as a promising alternative to common PO, and its blending with other vegetable oils at an appropriate ratio might improve the overall oil frying quality for future industrial applications.

Keywords: Alternative frying oil; Basa catfish oil; Deep-frying; Palm olein blending; Polymerized triacylglycerols; Thermo-oxidative stability.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Catfishes*
Cooking*
Hot Temperature
Oxidative Stress
Palm Oil

Substances

Palm Oil