DETERMINING THE DEGREE OF OXIDATION OF FAT SEPARATED WHEN COOKING GRILLED CHICKEN
Ключевые слова:
Chicken fat, grill, decanter, oxidation, peroxides, hydroperoxides, infrared radiation, thermal effects, smoking temperature, spectroscopy.Аннотация
In the article, the suitability of the oil released during the preparation of chicken grill in infrared devices for consumption or reuse for the preparation of food products is shown by determining and comparing their oxidation level using chemical and spectral methods. Acid, peroxide, anisidine numbers, Totox index, smoking temperature of the oil were studied and compared with the results of infrared spectroscopy analysis.
Библиографические ссылки
Переработка мяса птицы и кроликов [Электронный ресурс]: учебное пособие / Е. А. Рыгалова [и др.]; Красноярский государственный аграрный университет. – Красноярск, 2021. – 362 с.
https://chefs.az/ru/izmeneniya-zhirov/
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