Naslov
The assessment of quality and safety of in-used frying oils in the restaurants and fast food facilities

Autori
Knezović, Zlatka ; Luetić, Sanja ; Majić, Zrinka ; Ninčević, Jasna ; Tripković, Ingrid ; Prodan Bedalov, Meri

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, stručni

Izvornik
Health safety and food quality, effects on health, health protection, and consumer rights Arh Hig Rada Toksikol 2017 ; 68(Suppl. 1):22-29 / Šostar Zvonimir - Opatija, 2017

Skup
Prvi hrvatski Kongres o sigurnosti i kvaliteti hrane

Mjesto i datum
Opatija, Hrvatska, 21.11.2017. - 24.11.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
frying oils, degradation, safety, quality, health impact, legal regulations

Sažetak
Deep frying is one of the most frequent way of food preparing, both in households as well as in fast food facilities. Often the oils are used repeatedly without taking into account the length of use and formation of harmful compounds during degradation processes that take place during frying (hydrolisis, oxidation, polymerization). Harmful products are absorbed into the prepared food and thus ingested. Influence of in-used frying oils on chronic diseases incidence have been subject of numerous researches. Most countries have specific laws regulations and guidances on the use and handling of frying fats and oils with diverse control parametars. In the Republic of Croatia there are no legal regulations prescribing the quality and safety of frying oils. Therefore to evaluate the real situation 255 in-used oils samples were sampled in various catering facilities in the Split Dalmatian County area in the period 2010-2014. The oil samples were analyzed for free fatty acids (FFA) content (HRN EN ISO 660:2010), peroxide value (PV) (HRN EN ISO 3960:2010) which are the most common indicators of possible degradation processes in fats. FFA an PV levels exceeded the maximum permissible values set for fresh refined oils in 42.7%. and 32.1 %, respectively. Furthermore, in 9.8% samples PV was a number of times higher than in fresh oil. Considering that primary oxidation products (expressed through the PV) are unstable and rapidly break down to secondary oxidation products, the level of oxidation in the analyzed samples was certainly higher. The obtained results indicate the necessity to establish national regulation and guidance on the use and handling of frying fats and oils. It is important to develop systematic control over the quality of frying oil in the catering facilities which will include additional analyzes.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Javno zdravstvo i zdravstvena zaštita

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