Avaliação da qualidade de óleos e gorduras utilizados em frituras nos estabelecimentos comerciais da cidade de Itaqui-RS

Abstract

The frying is a fast method of cooking, in which there is heat transfer from the oil to the food, providing unique sensorial characteristics, aroma texture and flavor. To be a very convenient method, is widely used in food service. During prolonged heating, the fats and oils undergo a complex series of reactions with the production of degradation compounds, which modify its quality and the resulting products can cause harm to consumer health. The objective of this study was to evaluate the mode of preparation of fried foods and oil quality for disposal in commercial city of Itaqui / RS. Analyses frying six shops, evaluated the acid value, percentage of free fatty acids, peroxide value and rapid test solubility test. Based on current legislation, were established upper limits of 0.60 mg KOH.g-¹ acid, 0.9% free fatty acids, 10 mEq.Kg-¹ for the peroxide. Found high levels of peroxides in three samples collected in relation to the levels of free fatty acids where all the oil samples used in frying, showed levels of up to 0.4% oleic acid, the established standards. In the determination of acidity, only one sample showed a value above the threshold determined by the law, two samples showed values very close to the limit. Regarding the solubility test, four samples showed compounds sedimented, indicating the need for disposal. Thus, due to lack of temperature control employed, usually abusive, use the oil unsuitable for frying and making various kinds of food in the same oil may have affected the quality of the oil used by the establishments. It is suggested certain precautions described in the good practice guide for frying oil helping any longer, preserving the quality of fried food and reducing the cost of production.