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 intermittent beef nuggets. Different oils, palm olein (PO), red (RPO), sunflower oil (SFO), soybean (SBO), were used for a total 80 cycles. Oil was collected at every 16th cycle analyzed peroxide value (PV), p-anisidine (p-AV), free fatty acid (FFA), polar compound (TPC), fractions, composition (FAC). Total oxidation (TOTOX) calculated, content quantified in Regardless type, PV, p-AV, TOTOX initially increased but gradually decreased. However, FFA TPC continued develop across The C18:2/C16:0 remained almost unchanged PO RPO dropped progressively SFO SBO. lowest fried products observed PO, while highest RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) between quality attributes concentration. type not significantly affected concentration