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
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