Índice de oxidabilidad del aceite de Helianthus annuus L. “Girasol” expuesto a calentamiento discontinuo en frituras de carne fresca y desecada

Abstract

The aim of this research was to determine the oxidizability index of Helianthus annuus L. "Sunflower" oil exposed to discontinuous heating in fresh and dried beef fry in a stainless steel container. We used 10,0 liters of sunflower oil and 25 kg of meat in portions of 500 g, 12,5 kg of fresh meat and 12.5 kg dried. The frying process of each sample was carried out every 8 hours until a total of 25 samples were obtained. Before the first frying (basal sample) and after each frying, 50 mL were taken of oil for oxidation index analysis. The oil discontinuously heated to fry fresh and dried meat increases the oxidation rate compared to the basal sample. The highest percentage of fresh meat moisture increases the oxidizability index, in both cases the useful life of the oil was affected, not being suitable for consumption from the second day in the morning.

Keywords

• sunflower oil
• meat
• warming
• oxidizability
• deteriorate.