Hazır Gıda Restoranlarındaki Kızartma Yağ Kalitesinin Kantitatif Değerlendirilmesi (İngilizce)

Hazır gıda restoranlarından toplanan 28 kızartma yağı örneğinin ortalama kalitesi, asit ve peroksit değeri, toplam polar madde, kırılma indisi, viskozite, aletsel renk ve bulanıklık ölçümleriyle belirlenmiştir. İlaveten bu restoranlardaki aşçılara 9 sorudan oluşan bir anket uygulanmıştır. Genel olarak yağ kalitelerinin iyi olduğu saptanmıştır. Tüm örnekler arasında sadece üç örnek, toplam polar maddede sınır değer olan %25’i aşmıştır. Diğer taraftan renk ve bulanıklık değerleri önemli varyasyon göstermiştir. Küçük fritözlerde uzun süreli kızartma yapanların yağlarını günlük değiştirdikleri belirlenmiştir. Bir problem olarak atık yağın şehir şebekesine döküldüğü de tespit edilmiştir. Dolayısıyla hem halk sağlığının korunması hem de atık yağın etkili kullanımı için eğitime ihtiyaç olduğu ortaya çıkmıştır.

Anahtar Kelimeler:

Restoran, kızartma, yağ, kalite, anket, değerlendirme

Quantitative Assessment of Frying Oil Quality in Fast Food Restaurants (in English)

The average quality of 28 frying oil samples collected from fast food restaurants has been determined by acid and peroxide values, total polar materials, refractive index, viscosity, instrumental color and turbidity measurements. In addition, a questionnaire composed of 9 questions has been applied to the cooks of these restaurants. It has been found that the general quality statuses of the frying oil are acceptable. Only three samples of those have exceeded the limit total polar materials value of ≤ % 25. Their color and turbidity values have proved large variations. It has been determined that the ones using small fryers for long-term frying change their oil on daily basis. It has been detected as a problem that waste oil is poured into city pipeline. Hence, education is needed for both purposes to protect public health and effectively utilize waste frying oils.

Keywords:

Restaurant, frying, oil, quality, questionnaire, assessment,

PDF

___

Rossell, JB. 2001. Frying -Improving Quality. Woodhead Publishing, London, 375 p.
Smith LM, Clifford AJ, Creveling RK, Hamblin CL. 1985. Lipid content and fatty acids profiles of various deep fried foods. J Am Oil Chem Soc, 62, 992-996.
Choe E, Min DB. 2007. Chemistry of deep-fat frying oils. J Food Sci, 72(5), 77-84.
Stevenson SG, Vaisey-Genser M, Eskin NAM. 1984. Quality control in the use of deep frying oils. J Am Oil Chem Soc, 61, 1102-1108.
TGK. 2007. The control criteria for the solid and liquid oils used for frying. Legislation No: 2007/41. State Gazette Number: 26627. Ankara, Turkey: The Ministry of Agriculture (in Turkish).
AOCS. 1998a. AOCS-Methods Ca 5a-40, Free Fatty Acids. Official Methods and Recommended Practices of the American Oil Chemists’ Society (5th ed). Champaign, IL.
AOCS. 1998b. AOCS-Methods Cd 8-53, Peroxide Value: Acetic Acid–Chloroform Method. Official Methods and Recommended Practices of the American Oil Chemists’ Society (5th ed). Champaign, IL.
SPSS. 1994. SPSS Professional Statistics 10.1. Chicago, IL: SPSS Inc.
Yılmaz E, Bulut E. 2010. Comparison of the frying stability of sunflower and refined olive pomace oils with/without adsorbent treatment. J Am Oil Chem Soc, 87, 1145–1153.
Mittal GS, Paul S. 1996. Dynamics of fat/oil degradation during frying based on optical properties. J Food Eng, 30, 389–403.
Skrokki A. 1995. Quality of frying oils in grill restaurants and catering establishments. Fett Wiss Technol, 97(7-8), 299-301.
Lu YF, Liao LM, Huang SY. 2005. A survey study on frying oil restaurants in the Taipei area. Foodservice Res Int, 16, 60-68.
Varela, G. 1988. Frying of Food. Chichester, Ellis Horwood Ltd, Chichester, UK, 202 p.
Lawson H. 1995. Deep fat frying. In: Food Oils and Fats: Technology, Utilization and Nutrition, H. Lawson (chief ed), New York, Chapman & Hall, pp. 66-115.
Correia JN, Pedro FM, Raposo I, Mendes JF, Berkemeier R, Bordado J.M. 2006. Production of biodiesel from waste frying oils. Waste Manag, 26, 487–494.