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한국식품과학회지
→ 한국식품과학회지2017 ; 49(01): 50-55
Physicochemical changes in edible oils (soybean, canola, palm, and lard) and fried foods (pork cutlet and potato) depending on fry number
Jung-Hoon Lee, Jung-Min Park, Ha-Jung Kim, Jong-Ho Koh1, and Jin-Man Kim*
Department of Food Science and Biotechnology of Animal Resources, Konkuk University 1Department of Bio-Food Analysis and Processing, Korea Polytechnic College
ABSTRACT
The purpose of this study was to investigate the effect of frying number on oxidative changes in edible oils and fried foods. According to the frying number, the extracted edible oils from pork cutlet and fried potato were used as experimental samples. The Ministry of Food and Drug Safety (MFDS) regulations permit edible oils to have <2.5 mg KOH/ g of acid value and <50 meq/kg of peroxide value in food. However, there are no regulations for edible oils used to fry livestock. Animal foods contain protein and fat, and should be held to a different standard than ordinary food. Therefore, we present basic information and suggest the establishment of regulations for livestock frying oil and fried livestock.
KEYWORD
edible oils, fry number, fried food
한국식품과학회지 2017 Feb; 49(01): 50 - 55
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