ABSTRACT
This study aimed to examine the effect of using oleogel as a frying medium on the quality of coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5%, 1%, 1.5% and 2% carnauba wax were produced for deep frying of coated chicken products and were compared to sunflower and commercial frying oil based on palm oil. The increased carnauba wax concentration in the oleogel decreased the pH, oil, oil absorbance and TBARS value of coated chicken (p < 0.05). Samples deepfried with oleogels containing 1.5% and 2% carnauba wax had the lowest pH values. In addition, since the oil absorption during deep-frying was significantly reduced in these groups (1.5 and 2%), the fat contents of coated products were also lower (p < 0.05). The use of oleogel as a frying medium did not cause a significant change in the color values of the coated chicken products. However, the increased carnauba wax concentration in the oleogel increased the hardness of coated chicken (p < 0.05). As a result, sunflower oilbased oleogels with a carnauba wax content of 1.5% and higher which is healthier in terms of saturated fat content can be used as frying media and can be improved the quality of coated and deep-fried chicken products.
Subject(s)
Chickens , Organic Chemicals , Animals , Organic Chemicals/chemistry , Palm Oil , Sunflower OilABSTRACT
The valorization of waste chicken skin fat (WCSF) for conjugated linoleic acid (CLA) production was performed by photoisomerization and optimized the process conditions for high CLA production by response surface methodology. The fat extraction yield from waste chicken skin was approximately 52%. The linoleic acid content of the fat obtained from waste chicken skin was increased by the fractionation process approximately 2 times, up to 52%. Optimum iodine amount and processing time for predicted maximum total CLA amount were determined as 0.87% and 116.36 h, respectively. The maximum total CLA amount was predicted and produced experimentally as 32.14% and 29.01%, respectively. Additionally, iodine amount, processing time, and their interaction significantly affected the amount and variety of produced CLA isomers. The results indicated that dominant isomers produced by photoisomerization of WCSF were trans, trans isomers. However, the amount of cis 9, trans 11 and trans 10, cis 12 CLA isomers could be more increased by optimizing the production parameters. The present study indicated that waste chicken skin could be valorized in CLA production by photoisomerization and obtained high value-added product, and also a more economical and faster CLA production could be realized.
