Effect of Addition Antioxidants to Beef Meatballs on Oil Oxidative Stability during Deep Fat Frying

Authors

  • M.S. Ammar M.S. Ammar M.S. Ammar is with Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, Egypt.
  • M.A. El-Waseif M.S. Ammar is with Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, Egypt.
  • Samaa M. El-sayed Samaa M. El-sayed is with Food Science and Technology Department, Faculty of Home Economic, AL-Azhar University, Tanta, Egypt.

Keywords:

Beef meatballs, Deep frying, Natural antioxidant, Rosemary extract.

Abstract

This study was aimed to investigate the effect addition of antioxidants to meatballs formulation on frying oil oxidative stability during deep fat frying. 200 ppm butylated hydroxytoluene (BHT), 2500 ppm rosemary extract (ROS) and 500 ppm ascorbic acid (ASC) were added separately to palm olein to achieve the study. The results showed that the addition of antioxidants to meatballs reduce the increment in refractive index during frying process as compared to control, while the rosemary extract was have the lowest refractive index among the antioxidant containing treatments. In regard to relative viscosity the addition of antioxidants to meatballs results in lower relative viscosity values as compared to control treatment. Since, rosemary extract was exhibited superior ability in reducing the formulation of free fatty acids which increased during the frying process in all treatments with low rates for antioxidant containing treatments. In regard to peroxide value, rosemary extract has been kept peroxide value under the ESS limit for long period (120 min.) followed by BHT containing treatment (90 min.), while ascorbic acid was similar to control in keeping peroxide value under the Codex Stand (No. 210/1999) and ESS (1706/2005) limit (60 min.).

Changes in TBA value were observed during the progressing in frying process, the rate of increasing TBA value was low in antioxidant containing treatments as compared to control, also rosemary extract showed the lowest TBA values among all treatments along the frying period. Polymerization of oil ? during the frying process was reduced by addition of antioxidants to meatballs as compared to control, while the lowest polymerization percent was observed in rosemary extract treatment. The results of iodine value exhibited decreasing in iodine value as the frying time increased. Finally the rosemary extract was exhibit superior ability in protection the oil from oxidation during frying process.

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Published

2016-06-26

How to Cite

M.S. Ammar, M. A., El-Waseif, M., & M. El-sayed, S. (2016). Effect of Addition Antioxidants to Beef Meatballs on Oil Oxidative Stability during Deep Fat Frying. International Journal of Sciences: Basic and Applied Research (IJSBAR), 28(1), 250–262. Retrieved from https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/5950

Issue

Vol. 28 No. 1 (2016)

Section

Articles

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