Quality Changes in Nuggets and Frying Oils due to Repeated Deep Frying: A Comprehensive Study

In this study, it was aimed to determine the effects of nuggets produced using turkey meat by repeated frying in olive oil under atmospheric and pressure frying conditions on some physicochemical and instrumental texture properties of nuggets and some quality properties (free fatty acid, peroxide value and total polar compound) of frying oil. While pressure frying increased the moisture value of the samples, the moisture values of the samples decreased as the number of frying repetitions increased. A higher TBARS value was determined in atmospheric frying compared to pressure frying (p˂0,01), and the TBARS value of the samples increased as the number of frying repetitions increased. Pressure frying increased the L* and b* values and decreased the a* value in the internal and external surface of the samples (p˂0,05). While the number of frying factor did not cause a significant difference (p˃0,05), on the color values in the internal surface, as the number of frying increased, the L* and b* values of the samples decreased and the a* values increased. While pressure frying process increased the hardness, resilience, cohesiveness, springiness, gumminess and chewiness values in nuggets (p˂0,01), frying method had no significant effect on adhesiveness (p˃0,05). It was determined that the frying method and the number of frying repetitions factors had a very significant effect (p˂0,01) on the free fatty acid, peroxide value and total polar substance content of the oils.