Metody oceny jakości tłuszczów stosowanych do smażenia

• Autorzy: Wątroba A. , Krygier K.

Warianty tytułu

EN

Methods of quality evaluation of fats used for frying

• Języki publikacji: PL

Abstrakty

PL

W artykule usystematyzowano i uaktualniono informacje na temat metod oceny jakości tłuszczów stosowanych do smażenia. Uwzględniono metody laboratoryjne opierające się na zmianach fizycznych i chemicznych, a także szybkie testy będące ich uzupełnieniem. Na koniec w tabeli zebrano zalecenia i regulacje prawne w wybranych krajach dla tłuszczów używanych do smażenia.

EN

The aim of this work was to systematize and update knowledge of methods of quality evaluation of fats use for frying. Laboratory methods based on physical as well as chemical changes of fats, and rapid tests being their completion were considered. At the end of the paper guidelines and regulations in different countries on fat use for frying were tabulated.

Słowa kluczowe

PL

smażenie; ocena jakości; szybkie testy; metody fizyczne i chemiczne; tłuszcze

EN

frying; quality evaluation; rapid tests; physical and chemical methods; fats

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2010
• Tom: T. 64, nr 2
• Strony: 34--36
• Opis fizyczny: Bibliogr. 52 poz.

Twórcy

autor

Wątroba A.

autor

Krygier K.

• Zakład Technologii Tłuszczów i Koncentratów Spożywczych, Wydział Nauk o Żywności, SGGW, Warszawa

Bibliografia

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