Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (<i>Litopenaeus vannamei</i>).

It can be seen that the secondary oxidation products showed an increasing trend during frying, while the deep-fried shrimp group showed a faster increase and accumulated more secondary oxidation products than the control, possibly because L. vannamei shrimp contain a large percentage of n -3 LC-PUFA which may be released into the oil, making it more susceptible to oxidation and increasing oxidation products [ 45 ].

also in 63,971 other papers

The ΔE* values of the frying oil showed a trend of increasing and then stabilizing with increasing heating time, and the rate of increase for the deep-fried shrimp groups was much higher than that of the control, which may have been due to the decomposition of oil during the high-temperature frying process to produce carbon-based compounds.

also in 53,322 other papers