Pregled bibliografske jedinice broj: 56750
Quality and sensory evaluation of used frying oil from restaurants
Quality and sensory evaluation of used frying oil from restaurants // Food Technology and Biotechnology, 37 (1999), 2; 107-112 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 56750 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Quality and sensory evaluation of used frying oil from restaurants
Autori
Vahčić, Nada ; Hruškar, Mirjana
Izvornik
Food Technology and Biotechnology (1330-9862) 37
(1999), 2;
107-112
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
used frying oil; sensory evaluation
Sažetak
In 46 samples of used frying oil from Zagreb restaurants or fast food outlets, iodine value, peroxide value, refractive index, free fatty acid (as % oleic), p-anisidine , total polar components, oxidized fatty acids and sensory evaluation were determined. The aim of this study was twofold: first, to show a quality of used frying oil obtained from Zagreb restaurants and fast food services ; second, to correlate the results of some investigated physico-chemical parameters with sensoric evaluation. Linear relationship among them were determined, coefficients of correlation were generally high (from 0, 8500 to 0, 8872 ) and consequently very accurately predicting equations were obtained by regression analysis. It may be concluded that sensory evaluation is a fast and simple method and can be use as a reliable indicator for the frying oil quality estimation.
Izvorni jezik
Engleski
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
Uključenost u ostale bibliografske baze podataka::
- Social Sciences Index
