ANALYSIS OF DETERIORATION OF FRYING OIL IN COMMERCIAL RESTAURANTS IN CHAPECO CITY CENTER, BRAZIL
DOI:
https://doi.org/10.12957/demetra.2014.8516Keywords:
Óleos e gorduras, frituras, ácidos graxos livres, compostos polaresAbstract
This study has aimed to analyze the degree of degradation of frying oil in electric frying pans in commercial restaurants in the Brazilian city of Chapecó, in the state of Santa Catarina. This study was done in all commercial restaurants that serve lunch downtown, registered on the Website of the Hotels, Bars, Restaurants and Similar Businesses Union in the city of Chapecó, a total sample of 15 businesses. The instruments for data collection were a semi-structured questionnaire; the 3M® Cooking Oil Monitor; the FOM 310 Food Oil Monitor and an infrared thermometer. These tools have assessed the degree of free fatty acids, of polar compounds and of temperature. Measurement was performed during production, one day in each restaurant, totaling three days of collection. By means of the results it was possible to notice that from the total samples, 66.66% were above the limit for free fatty acids and 13.3% had levels of polar compounds above the recommended ones for oils and fats for frying, therefore ready for disposal. The quick methods can be an alternative for seeking the ideal moment for disposal, avoiding risks to the health of those who consume fried products and even for health surveillance agencies, that can work together with the business owners by using explanatory flyers so that they can obtain information on the correct use of oils.
DOI: http://dx.doi.org/10.12957/demetra.2014.8516
Downloads
Published
How to Cite
Issue
Section
License
STATEMENT OF AUTHORSHIP RESPONSIBILITY
Title of the manuscript:
________________________________________________________
1. Statement of responsability
I certify that I have participated in the work above specified and take public responsibility for its content.
I certify that the manuscript represents an original work and that none of the material in the manuscript has been previously published, is included in another manuscript, or is currently under consideration for publication elsewhere, whether in printed form or in electronic media, except that described in the attachment.
In case of acceptance of this text by Demetra: Alimentação, Nutrição & Saude, I declare to be in accordance with the policy of public access and copyright adopted by Demetra, which provides as follows: (a) the authors retain the copyright and grant to the Journal the right of first publication, the work being simultaneously licensed under the Creative Commons Attribution License, which allows the sharing of the work with acknowledgment of authorship and initial publication in this journal; (b) authors are authorized to enter additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, publishing in institutional repository or book chapter), with acknowledgment of authorship and initial publication in this journal; and (c) authors are permitted and encouraged to post and distribute their work online (eg, in institutional repositories or on their personal page) at any point before or during the editorial process, as this may lead to productive changes, as well as increase the impact and citation of the published work.
2. Conflict of Interest Statement
I certify that there is no conflict of interest in connection with the submitted article.
Date, signature and full address of all authors.
