Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils

Abstract

Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as thermally stable as saturated fats, and blended oils have higher thermal stability than single oil. In this review, we discussed the oxidation problems frying oils and meats are subject to during frying, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded to alleviate the oxidation problem, to highlight the necessity of applying blended oils for frying, and effective antioxidants added to frying oils are also introduced, that would provide more convenient and practical options for obtaining higher quality of fried meat products and offer better understanding of the potential of blended frying oils for frying meat products.

Keywords:

• Antioxidant
• blended oils
• frying process
• single oil

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

We acknowledge financial support from the China Key Research Program (Contract No. 2017YFD0400501), National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), Yangzhou City Agricultural Key R&D Program (No. YZ2019034), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, all of which enabled us to carry out this study.