The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

Abstract: Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep‐fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. Practical Application: The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers.     

Bromine, Chlorine, and Iodine Determination in Soybean and its Products by ICP-MS After Digestion Using Microwave-Induced Combustion

A method for bromine, chlorine, and iodine determination in soybean and related products was developed by inductively coupled plasma mass spectrometry (ICP-MS) after digestion by microwave-induced combustion (MIC). Samples were pressed as pellets and combusted using pressurized oxygen (20 bar) and ammonium nitrate solution (50 μL of 6 mol L^?1) as the igniter. Analytes were absorbed in alkaline solution (100 mmol L^?1 NH₄OH), and a reflux step of 5 min, microwave power of 1,400 W, was applied after combustion in order to improve analyte recoveries. For Cl determination by ICP-MS, a dynamic reaction cell was used with ammonia as the reaction gas. The accuracy was evaluated using certified reference materials (CRMs) and spiked samples. Using MIC, the agreement with CRM values and spike recoveries was higher than 95 % for all analytes for certified reference materials of a similar composition (National Institute of Standards and Technology (NIST), corn bran and NIST, whole milk). Limits of detection were 0.03, 1.2, and 0.002 μg g^?1 for Br, Cl, and I, respectively. The residual carbon content in the digests obtained after MIC procedure was lower than 0.5 %. Blanks were always negligible and no memory effects were observed. Digestion by MIC allowed processing up to eight samples by each run in 25 min with high efficiency of digestion providing a suitable medium for further bromine, chlorine, and iodine determination by ICP-MS.     

Interactions between fecal bacteria,bile acids and components of tomato pomace

Food Science and Biotechnology - The tomato pomace obtained during processing as a residue of tomato processing from large industry. The interactions between tomato pomace and fecal bacteria, bile...     

圆弧青霉脂肪酶基因的克隆和表达

圆弧青霉PG37总RNA甲醛变性电泳呈现真核生物所特有的 2 8SrRNA和 18SrRNA条带 .根据PG37所产碱性脂肪酶 (LipPC)N末端氨基酸残基序列和真核生物mRNA在 3’端具有poly(A)等所提供的生物信息 ,采用RT PCR技术扩增了LipPC成熟肽和 3’非编码区的cDNA片段 ,并将该PCR产物直接克隆至pUCm T载体中 .序列分析表明 ,LipPC含有 2 5 8个氨基酸残基 ,其中保守的五肽序列为Gly His Ser Leu Gly .进一步采用ClonTech公司的SmartTM PCRcDNA文库构建试剂盒 ,扩增、克隆和测定了自转录起始点至编码区的cDNA片段 ,从而完成了LipPC完整cDNA的分析测定 .最后将编码完整脂肪酶蛋白质的cDNA克隆至 pGEX 5X 3表达载体中 ,SDS PAGE检测结果表明 ,大肠杆菌BL2 1所表达的GST LipPC融合蛋白质分子质量约为 5 3ku .     

Detection of the adulteration of olive oils by solid phase microextraction and multidimensional gas chromatography

The presence or absence of filbertone in 21 admixtures of olive oil with virgin and refined hazelnut oils obtained using various processing techniques from different varieties and geographical origins was evaluated by solid phase microextraction and multidimensional gas chromatography (SPME–MDGC). The obtained results showed that the sensitivity achievable with the proposed procedure was enough to detect filbertone and, hence, to establish the adulteration of olive oil of different varieties with virgin hazelnut oils in percentages of up to 7%. The very low concentrations in which filbertone occurs in some refined hazelnut oils made difficult its detection in specific admixtures. In any case, the minimum adulteration level to be detected depends on the oil varieties present in the adulterated samples. In the present study, the presence of R- and S-enantiomers of filbertone could be occasionally detected in olive oils adulterated with 10–20% of refined hazelnut oil.