Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study

Khor YP 1 , Wan SY 1 , Tan CP 2 , Zhao G 3 , Li C 3 , Wang Y 4 Show all authors , Li Y 5

Affiliations 

  • 1 Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • 2 UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
  • 3 Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China
  • 4 Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: twyong@jnu.edu.cn
  • 5 Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: yingli@jnu.edu.cn
Food Res Int, 2021 03;141:109897.
PMID: 33641946 DOI: 10.1016/j.foodres.2020.109897

Abstract

Basa catfish is a good source for fish oil extraction, which was believed to have good thermo-oxidative stability because of its similar fatty acid composition to that of palm olein (PO). The thermo-oxidative stability of PO, basa catfish oil (FO), and palm olein-basa fish oil blend (PO-FO; ratio 1:1) was evaluated after 75 frying cycles. No significant difference was observed in p-anisidine value, TOTOX value, conjugated trienes, monomeric oxidized triacylglycerols, and free fatty acids concentration after frying. Moreover, compared to PO, FO exhibited lighter color, lower acid value, conjugated dienes, polymerized triacylglycerol, and total polar content. The PO-FO blend also demonstrated a more favorable frying stability compared to the other two frying systems. These findings indicated that FO could be proposed as a promising alternative to common PO, and its blending with other vegetable oils at an appropriate ratio might improve the overall oil frying quality for future industrial applications.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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