Akademik Veri Yönetim Sistemi
ICONFOOD'24 3rd INTERNATIONAL CONGRESS on FOOD RESEARCHES, Sivas, Türkiye, 16 - 18 Ekim 2024, ss.167
The purpose of this study is to investigate some chemical changes occurring in sunflower oil during deep fat frying process of frozen meatballs. Frozen meatballs were fried in an industrial electric fryer at 180ºC for 5 minutes. Frying was performed for 70 times without addition of fresh oil. Oil samples were collected at the 0,10, 20, 30, 40, 50, 60, and 70th times of the frying process. Conjugated diene-triene (C232 and C270), carotenoid-chlorophyll contents and color changes of fried oils were determined. The conjugated diene and triene values of the samples increased by repeating the frying process. The carotenoid and chlorophyll values of sunflower oil decreased significantly. Frying the meatballs 70 times increased the redness/yellowness ratio of sunflower oil. The data were explained by principal component analysis (PCA). The PCA model with 3 PCs, R 2 = 0.99 revealed that there is a separation of samples with respect to frying times. Keywords: deep fat frying, sunflower oil, oxidation, carotenoid