Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

• Published in: Food science & technology Vol. 163; p. 113557
• Main Authors: Erol, Nida Demirtas, Erdem, Ömer Alper, Yilmaz, Sebnem Tolasa, Kayalar, Hüsniye, Cakli, Sukran
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15-06-2022
• Subjects: Antioxidants; Basil essential oil; Deep-frying; Sardine fillets; Vegetable oil; Antioxidants; Sardine fillets; Vegetable oil; Deep-frying; Basil essential oil
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113557

This study was to evaluate the BHA and basil essential oil on the quality attributes of deep-fried sardine fillets and frying oil. The extent of lipid oxidation was monitored by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), TBA, and changes in free fatty acids. Sensory analysis and color values upon the frying period were also determined. PV, FFA, TBA, and TBARS values in fish fillets and frying oil have peaked and then decreased at the end of frying except for the control. BEO showed the highest sensory scores compared to others. As a result, it is not possible to make a clear judgment about the effect of the natural or synthetic antioxidants on all lipid oxidation products that may occur during frying both fish fillets and frying oil. This study suggests that secondary oxidation products in frying oil and the sensorial quality of fish fillets can be better controlled by using basil essential oil.
•Basil essential oil decreased the secondary oxidation products in frying oil.•Basil essential oil was effective to keep the sensory quality of fried fish fillet.•Fried fillets with BEO had best PUFA, PUFA/SFA and n6 ratios at last frying.