Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow
DOI:
https://doi.org/10.3989/gya.0106181Keywords:
Beef tallow, Frying, Polar compounds, ViscofritAbstract
Due to the difficulty in determining polar compounds (PC) using the IUPAC method 2.507, simple and low cost devices for in situ determinations, such as Viscofrit, are commercialized for fried food processing establishments. This device is calibrated for oils but not for fats, such as beef tallow, since materials with a high melting point are rarely used worldwide. A large dispersion was observed in the measurements made with Viscofrit at 48 °C on thermoxidized beef tallow. The maximum emptying time was reached at about 6 hours of thermoxidation, at which point the fat still does not reach the maximum PC level allowed. In this test, a great dispersion in the data and a high percentage of “false values” were observed, which may be due to the presence of fatty solids at the measurement temperature, which affect the emptying time. In order to use Viscofrit for fats, such as beef tallow, it is suggested to perform a calibration at a temperature outside the range established by the manufacturer which ensures the absence of fatty solids, in this case 60 °C. Under these conditions, a maximum emptying time of 37 seconds was obtained.
Downloads
References
Castellón-Arnau A. 1999. Dispositivo medidor de la alteración de aceites comestibles recalentados. Patent ES 1 043 160U.
Decreto N° 291/012 de 30/08/2012. Modificación del Reglamento Bromatológico Nacional 315/994. Uruguay. (http://www. impo.com.uy/bases/decretos-reglamento/291-2012)
Grompone MA. 1989. Physicochemical properties of fractionated beef tallows. J. Am. Oil Chem. Soc. 66, 253-255. https://doi.org/10.1007/BF02546070
Grompone MA. 2010. Properties and uses of beef tallow. In: Tomás M. C. (Ed.). Advances in Fats and Oils Research. Transworld Research Network, India, pp. 165-178. ISBN- 13: 978-8178954721
IUPAC 1992. International Union of Pure and Applied Chemistry. Standard methods for the analysis of oils, fats and derivatives, 7th Edition. Ed.: Pergamon Press, Oxford.
Marmesat S, Rodriguez E, Velasco J, Dobarganes C. 2007. Quality of used frying fats and oils: comparison of rapid test based on chemical and physical oil properties. Int. J. Food Sc. Techn. 42, 601–608. https://doi.org/10.1111/j.1365-2621.2006.01284.x
Pinchak Y, Merlinski N, Pardo MJ, Grompone MA. 2013. Study of the stability of beef tallow at high temperatures and comparison with other fatty materials. J. Food Sci. Engin. 3, 430-434.
Segura N, Claro da Silva R, Schäfer de M. Soares FA, Gioielli LA, Jachmanián I. 2011. Valorization of Beef Tallow by Lipase-Catalyzed Interesterification with High Oleic Sunflower Oil. J. Am. Oil Chem. Soc. 88, 1945-1954. https://doi.org/10.1007/s11746-011-1876-y
Published
How to Cite
Issue
Section
License
Copyright (c) 2018 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
