Possibility of frying grease production
1991
Rekasi, K. | Mihalyi, Gy. | Nagy, E. (Orsz. Husip. Kutatoint., (Hungary))
From fats originating from various pig breeds and body parts, frying grease was produced and examined for suitability for frying purposes compared with the characteristics of sunflower oil and other frying greases. Not much difference in fats was found between the pig breeds KAHYB and HUNGAGYB. Among fats from different body parts, gut fat and lard are the most saturated exhibiting the least changes when frying. At 180 C degrees the fats of gut are the most stable, producing the least material harmful to health. When compared with foreign frying grease, concerning certain frying qualities (UV absorption, formation of polar components, acid number, peroxide number) hog fat containing no additives was found after 20 h of heating to be competitive with the foreign samples. The characteristics of gut fat agreed with those of the foreign sample considered most heat resistant. On frying meat-balls the Hungarian products containing additives scored higher both for smell and taste than those fried in foreign grease. The chemical parameters, too, were much more favourable, or gave the same values.
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