文章基本信息

标题：Content of polymerised triacylglycerols in fat of fried foods
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作者：Liliya Mekhanoshina ; Zuzana Réblová
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2016
卷号：34
期号：3
页码：211-216
DOI：10.17221/372/2015-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes) prepared in restaurants, snack bars, and other catering establishments. All samples were purchased in the Czech Republic, especially in Prague, in the years 2012–2014. Polymerised TAG were determined by HP-SEC with refractive index detection, after the fat extraction with petroleum ether. While in none of the samples of industrially produced fried foods did the content of polymerised TAG in fat exceed the limit value of 12%, in French fries provided by different types of catering establishments this threshold was exceeded in 9 samples (i.e. approximately in 16% of the analysed samples).
关键词：frying; lipid oxidation; food quality regulation; French fries; potato chips