Formation and distribution of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions

Abstract

Abstract(E,E)‐2,4‐Decadienal is an important product of deep‐frying systems and is regarded as a health hazard. The present study investigated the formation of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions, including types of deep‐frying oils, deep‐frying temperature, and dough composition. In addition, the correlation between (E,E)‐2,4‐decadienal formation and deep‐frying conditions was analyzed. The results showed that the (E,E)‐2,4‐decadienal content in the deep‐frying system was related to the linoleic acid level in the deep‐frying oils. Furthermore, adding 6% soy protein isolate to the dough considerably suppressed the formation of (E,E)‐2,4‐decadienal in the deep‐frying system, resulting in the lowest content at 43.52 mg kg–1. The highest (E,E)‐2,4‐decadienal content in the deep‐frying system (64.65 mg kg–1) was observed when a dough with a moisture content of 38% was used. The results of the correlation analysis revealed a strong association between the (E,E)‐2,4‐decadienal content in the deep‐fried dough sticks and their oil absorption capacity. The (E,E)‐2,4‐decadienal content increased with higher oil content in the deep‐fried dough sticks. Therefore, suppressing the oil absorption of deep‐fried dough sticks is an important approach for controlling (E,E)‐2,4‐decadienal content.Practical applications: As one kind of traditional deep‐fried foods in China, deep‐fried dough sticks attracted the attention of consumers because of its desirable flavor and texture. Thus, it is crucial to improve its safety and quality. As is known, (E,E)‐2,4‐decadienal is harmful to health, and it is the main aldehyde component in the deep‐frying system. Herein, it is important to improve the safety of deep‐fried dough sticks while suppressing the formation of (E,E)‐2,4‐decadienal in deep‐frying system and reducing the content of (E,E)‐2,4‐decadienal in deep‐fried dough sticks. On the one hand, the use of deep‐frying oils with lower level of linoleic acid could limit the formation of (E,E)‐2,4‐decadienal in deep‐frying system, which could also be achieved with the addition of protein into the dough. On the other hand, suppressing the oil uptake ability of deep‐fried dough sticks is an important approach to limit the level of (E,E)‐2,4‐decadienal in deep‐fried dough sticks.