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Physicochemical changes in edible oils (soybean, canola, palm, and lard) and fried foods (pork cutlet and potato) depending on fry number

튀김횟수에 따른 튀김식품(돈까스, 감자튀김) 및 식용유지(대두유, 카놀라유, 팜유, 돈지)의 변화

  • Lee, Jung-Hoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Jung-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Ha-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Koh, Jong-Ho (Department of Bio-Food Analysis and Processing, Korea Polytechnic College) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 이정훈 (건국대학교 축산식품생물공학과) ;
  • 박정민 (건국대학교 축산식품생물공학과) ;
  • 김하정 (건국대학교 축산식품생물공학과) ;
  • 고종호 (폴리텍대학 바이오캠퍼스) ;
  • 김진만 (건국대학교 축산식품생물공학과)
  • Received : 2016.07.08
  • Accepted : 2016.10.14
  • Published : 2017.02.28

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.

Keywords

edible oils;fry number;fried food

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