Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 fry...

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Bibliographic Details
Main Authors: Siti Nur Syahirah Ahmad, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Selamat Jinap, Saparin Norliza, Rabiha Sulaiman, Maimunah Sanny
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
acrylamide
intermittent frying
beef nugget
frying cycles
vegetable oils
Online Access:https://www.mdpi.com/2304-8158/10/2/257

Internet

https://www.mdpi.com/2304-8158/10/2/257

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