Iron accumulation in oil during the deep‐fat frying of meat
Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2‐cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2005-04, Vol.82 (4), p.249-n/a |
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| description | Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2‐cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh oil. The iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 mg of iron/kg of PHSBO for the oil used to fry chicken, beef, and liver, respectively. There was a notable darkening in color and an increased tendency to foam for the beef liver oil sample compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1.4 for the oil samples for chicken, beef, and liver, respectively. After frying, the p‐anisidine values were 11.5, 12.8, and 32.6 for the oil samples for chicken, beef, and liver, respectively; the food oil sensor values were 0.96, 0.96, and 0.83 for the oil samples for chicken, beef, and liver, respectively. |
| doi_str_mv | 10.1007/s11746-005-1063-8 |
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Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2‐cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh oil. The iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 mg of iron/kg of PHSBO for the oil used to fry chicken, beef, and liver, respectively. There was a notable darkening in color and an increased tendency to foam for the beef liver oil sample compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1.4 for the oil samples for chicken, beef, and liver, respectively. After frying, the p‐anisidine values were 11.5, 12.8, and 32.6 for the oil samples for chicken, beef, and liver, respectively; the food oil sensor values were 0.96, 0.96, and 0.83 for the oil samples for chicken, beef, and liver, respectively.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-005-1063-8</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Beef ; Beef liver ; Biological and medical sciences ; Chemistry ; chicken ; Chickens ; deep‐fat frying ; Fat industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Iron ; lean beef ; Liver ; Meat ; Meat and meat product industries ; Meat products ; Oils & fats ; Poultry ; Soybean oil ; Soybeans</subject><ispartof>Journal of the American Oil Chemists' Society, 2005-04, Vol.82 (4), p.249-n/a</ispartof><rights>2005 American Oil Chemists' Society (AOCS)</rights><rights>2005 INIST-CNRS</rights><rights>Copyright AOCS Press Apr 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c351A-f0984980747fda0084d645b69cf6d5ebd221e9a18dc137dc72295cc22649aab53</citedby><cites>FETCH-LOGICAL-c351A-f0984980747fda0084d645b69cf6d5ebd221e9a18dc137dc72295cc22649aab53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1007%2Fs11746-005-1063-8$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1007%2Fs11746-005-1063-8$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16873035$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Artz, William E.</creatorcontrib><creatorcontrib>Osidacz, Patricia C.</creatorcontrib><creatorcontrib>Coscione, Aline R.</creatorcontrib><title>Iron accumulation in oil during the deep‐fat frying of meat</title><title>Journal of the American Oil Chemists' Society</title><description>Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2‐cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh oil. The iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 mg of iron/kg of PHSBO for the oil used to fry chicken, beef, and liver, respectively. There was a notable darkening in color and an increased tendency to foam for the beef liver oil sample compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1.4 for the oil samples for chicken, beef, and liver, respectively. After frying, the p‐anisidine values were 11.5, 12.8, and 32.6 for the oil samples for chicken, beef, and liver, respectively; the food oil sensor values were 0.96, 0.96, and 0.83 for the oil samples for chicken, beef, and liver, respectively.</description><subject>Beef</subject><subject>Beef liver</subject><subject>Biological and medical sciences</subject><subject>Chemistry</subject><subject>chicken</subject><subject>Chickens</subject><subject>deep‐fat frying</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Iron</subject><subject>lean beef</subject><subject>Liver</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>Meat products</subject><subject>Oils & fats</subject><subject>Poultry</subject><subject>Soybean oil</subject><subject>Soybeans</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFUMtKxDAUDaLgOPoB7orgMnqTNE26cFEGHwMDs1DBXcjkoR067Zi0yOz8BL_RLzFDBZeuLudyzrnnHoTOCVwRAHEdCRF5gQE4JlAwLA_QhHAucckYOUQTAGAYKHk5RicxrhOUjPIJupmHrs20McNmaHRfJ1C3WVc3mR1C3b5m_ZvLrHPb788vr_vMh91-2_ls43R_io68bqI7-51T9Hx3-zR7wIvl_XxWLbBhnFTYQynzUoLIhbc6nc5tkfNVURpfWO5WllLiSk2kNYQJawSlJTeG0iIvtV5xNkUXo-82dO-Di71ad0No00lFBQeWfskTiYwkE7oYg_NqG-qNDjtFQO1LUmNJKpWk9iUpmTSXv8Y6Gt34oFtTxz9hIQUDtg8gR95H3bjd_8aqWs4eIYWq2A9tCnbX</recordid><startdate>200504</startdate><enddate>200504</enddate><creator>Artz, William E.</creator><creator>Osidacz, Patricia C.</creator><creator>Coscione, Aline R.</creator><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>MBDVC</scope><scope>PCBAR</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>200504</creationdate><title>Iron accumulation in oil during the deep‐fat frying of meat</title><author>Artz, William E. ; Osidacz, Patricia C. ; Coscione, Aline R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c351A-f0984980747fda0084d645b69cf6d5ebd221e9a18dc137dc72295cc22649aab53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Beef</topic><topic>Beef liver</topic><topic>Biological and medical sciences</topic><topic>Chemistry</topic><topic>chicken</topic><topic>Chickens</topic><topic>deep‐fat frying</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Iron</topic><topic>lean beef</topic><topic>Liver</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>Meat products</topic><topic>Oils & fats</topic><topic>Poultry</topic><topic>Soybean oil</topic><topic>Soybeans</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Artz, William E.</creatorcontrib><creatorcontrib>Osidacz, Patricia C.</creatorcontrib><creatorcontrib>Coscione, Aline R.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Research Library (Corporate)</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Artz, William E.</au><au>Osidacz, Patricia C.</au><au>Coscione, Aline R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Iron accumulation in oil during the deep‐fat frying of meat</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>2005-04</date><risdate>2005</risdate><volume>82</volume><issue>4</issue><spage>249</spage><epage>n/a</epage><pages>249-n/a</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2‐cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh oil. The iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 mg of iron/kg of PHSBO for the oil used to fry chicken, beef, and liver, respectively. There was a notable darkening in color and an increased tendency to foam for the beef liver oil sample compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1.4 for the oil samples for chicken, beef, and liver, respectively. After frying, the p‐anisidine values were 11.5, 12.8, and 32.6 for the oil samples for chicken, beef, and liver, respectively; the food oil sensor values were 0.96, 0.96, and 0.83 for the oil samples for chicken, beef, and liver, respectively.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-005-1063-8</doi><tpages>6</tpages></addata></record> |
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| subjects | Beef Beef liver Biological and medical sciences Chemistry chicken Chickens deep‐fat frying Fat industries Food industries Fundamental and applied biological sciences. Psychology Iron lean beef Liver Meat Meat and meat product industries Meat products Oils & fats Poultry Soybean oil Soybeans |
| title | Iron accumulation in oil during the deep‐fat frying of meat |
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