Quality Changes Of Fired Food During Storage

Fried food is widely loved by people.It is very meaningful to study the quality change of fried food during storage.In this study,processing of fried foods by accelerated oxidation,on one aspect of fried food during storage properties(texture,moisture)changes,and provide a theoretical basis for the research of characteristics of fried food;on the other hand,explore the chemical index in the process of fried food storage(acid value,peroxide value,carbonyl value and the fatty acid composition changes,etc.)in order to obtain the variation of fried food quality;finally,explore the changes of fried food in the presence of a potential carcinogen acrylamide during storage,to provide the reference fried harmful substances in food.The results are as follows:(1)Under the experimental conditions,the moisture content of several kinds of fried food gradually decreased,the change range is 4.78%~1.28%.The hardness increases gradually,the change range is 92.79g~15373.42 g,because the raw materials,processing,packaging,storage and transportation of fried foods,the physical characteristics of fried foods are very different.The influence of food packaging methods on the physical properties of food is relatively large,and the order of the preservation and protection of fried food is as follows: nitrogen filled plastic packaging.In addition,the more loose the food organization,the more volatile moisture,hardness changes are relatively larger.(2)Acid value of several fried food increased gradually,the acid value of the overall change in the range is 0.34 mg/g~2.24mg/g during storage.The changes of several fried food of peroxide value of all differences,peroxidation of instant noodles,crispy rice and twist value gradually increased during storage,the peroxide value of chips increased first and then decreased.The peroxide value of some fried foods varied from 2.65g/100g~59.90 g/100 g,and the difference of peroxide value of different food was different.During the storage,the carbonyl value of several kinds of fried foods increased gradually,and the variation range was9.41meq/kg~56.96meq/kg.Several kinds of fried food during storage,acid value,peroxide value and carbonyl value change,may be related to the processing of raw materials packaging and storage methods of fried food.(3)The main fatty acid composition of fried food was linoleic acid(C18:2),oleic acid(C18:1),stearic acid(C18:0),palmitic acid(C16:0)and myristic acid(C14:0).The ranges ofC14:0,C16:0,C18:0,C18:1 and C18:2 in several fried foods were 0~1.33%,11.67%~45.60%,0~11.02%,24.44%~49.15% and 9.27%~56.61% respectively.The oil information of several kinds of fried food was collected.KSF was refined palm oil,HSM and PPS were palm oil,GFX was soybean oil.The fatty acid composition except GFX and QNC twist several other fried foods and fatty acid composition of palm oil and KSF,HSM and PPS were similar,suggesting that in addition to GFX and QNC twist several other fried foods for oil palm oil.The fatty acid composition of QNC was similar to that of GFX,which was similar to the fatty acid composition of soybean oil.Therefore,it is speculated that the oil used in QNC is soybean oil.The fatty acid composition of different food,mainly related to the use of oil,the oil,the fatty acid composition of different food,different similar fatty acid composition with oil,said the difference in the storage of fatty acids is not great.(4)Acrylamide content of sveral fried food increased gradually during storage.The research shows that several kinds of fried food during storage of acrylamide content was increased,the overall range of 41.72?g/kg ~248.70?g/kg,different kinds of fried food acrylamide content changes.The content of acrylamide in different kinds of fried food may be due to the differences in the processing of raw materials,such as fried packaging.The change of acrylamide content may be related to the degree of frying,the degree of starch gelatinization,the degree of Maillard reaction,the type of antioxidant and amount of addition and so on.