DOI QR코드

DOI QR Code

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

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

  • 이정훈 (건국대학교 축산식품생물공학과) ;
  • 박정민 (건국대학교 축산식품생물공학과) ;
  • 김하정 (건국대학교 축산식품생물공학과) ;
  • 고종호 (폴리텍대학 바이오캠퍼스) ;
  • 김진만 (건국대학교 축산식품생물공학과)
  • 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)
  • 투고 : 2016.07.08
  • 심사 : 2016.10.14
  • 발행 : 2017.02.28

초록

본 연구는 축산물에 사용되는 식용유지의 기준설정을 위하여 모니터링을 실시하였다. 축산물에 사용되는 유지(대두유, 카놀라유, 팜유, 돈지)를 선정하여 식품공전에 고시되고 있는 규격과 비교하여보았다. 상관관계를 구축하여 축산물에 사용되는 식용유지와 일반식품에 사용되는 식용유지의 신선도여부를 파악하였으며, 축산식품과 일반식품의 사용유지 실험값 비교분석을 통한 식품공전에 따른 유지기준(산가 2.5 mg KOH/g 이하, 과산화물가 50 meq/kg 이하)을 축산물에도 적용 가능한 지의 여부를 검토하였다. 또한 튀김유지 뿐만 아니라, 유지별 튀김횟수에 따른 튀김식품에 대한 산가, 과산화물가 값을 측정하여 축산물(돈까스)이 일반식품(냉동감자)보다 적은 튀김횟수에서 일반식품의 산가 기준치(5.0 mg KOH/g), 과산화물가 기준치(60 meq/kg)에 도달하는 것을 알 수 있었다. 따라서 본 연구를 통하여 축산물에 사용되는 유지의 기준 규격마련을 위한 기초자료로 사용될 수 있다.

참고문헌

  1. Ahn MS, Suh MS, Kim HJ. Measurement of trans fatty acid formation and degree of rancidity in fat and oils according to heating conditons. Korean J. Food Cult. 23: 469-478 (2008)
  2. Kim MA. Oxidative stability of hydrated soybean oil during heating at high temperature. Korean J. Food Cult. 23: 26-32 (2008)
  3. Joo KJ, Ha GS. Chemical changes of the deep fat frying oils used commercially. J. Korean Soc. Food Nutr. 18: 247-254 (2005)
  4. Park GY, Kim AK, Park KA, Jung BK, Bea CH, Kim MH. Acidification of frying oil used for chicken. J. Fd. Hyg. Safety 18: 36-41 (2003)
  5. Son JY, Chung MS, Ahn MS. The changes of physico chemical properties of the frying oils during potato and chicken frying. Korean J. Soc. food Sci. 14: 177-181 (1998)
  6. Lee JY, Lee HG, Song ES. Effects of reusing times on the oxidative stability of frying fat for frozen battered pork. J. Korean Soc. Food Sci. Nutr. 29: 231-234 (2000)
  7. Shin AJ, Kim DH. Studies on thermal oxidation of soybean oil. Korean J. Food Sci. Technol. 14: 257-264 (1982)
  8. Jung ST, Shin DH, Kim YS. Changes in fatty acid compositions of various edible oils with frying times and food materials. JALS 44: 25-31 (2013)
  9. Lee EJ, Lim SY, Faiz VLC, Juz BK, Oh SS. Evaluation of thermally oxidized soybean oil Using carbon nanotube sensor. Korean J. Food Sci. Technol. 44: 472-477 (2012) https://doi.org/10.9721/KJFST.2012.44.4.472
  10. MFDS. 2014 Production of and Food Additives. Ministry of Food and Drug Safety. Cheongwon, Korea (2015)
  11. MFDS. Korea Food Code. Ministry of Food and Drug Safety. Cheongwon, Korea. 1.1.5.3.1. (2016)
  12. MFDS. Korea Food Code. Ministry of Food and Drug Safety. Cheongwon, Korea. 1.1.5.3.5. (2016)
  13. Lee S, Kang SH, Kim MK, Song SR, Yoon HJ, Lee MW, Kang HJ, Hwang IK. Degree of rancidity and sensory characteristics of frying oils with reuse and storage at home. J. Food Cook. Sci. 28: 265-273 (2012) https://doi.org/10.9724/kfcs.2012.28.3.265
  14. Lee JY, Park JW. Changes of fatty acid composition and oxidation stability of edible oils with frying number of french fried potatoes. J. Korean Soc. Food Sci Nutr. 37: 1101-1017 (2010)
  15. Kim YJ, Lee GT. Evaluation of the fatty acid composition of fried-chicken sold in the market. J. Food Cook. Sci. 25: 600-605 (2009)
  16. Park GY, Jung BK, Kim AK, Park KA, Jo SJ, Gwak JE, Jang MS, Bae CH, Jo NJ. Evaluation of the safety of fried-food in fast food store. J. Fd. Hyg. Safety. 19: 55-59 (2004)
  17. Ro KA, Kim NY, Jan MS. Effect of frying methods of chickens on the physicochemical properties of frying oil and fried chickens in the school food service. J. Korean Dietetic Assoc. 4: 99-108 (1998)
  18. Chu YH, Luo S. Effects of sugar, salt and water on soybean oil quality during deep-frying. J. AOCS. 71: 897-900 (1994)
  19. Jeon MS, Kim JY, Lee JW, Lee KT. Changes in total trans fatty acid content in soybean oil, shortening, and olive oil used for frying. J. East Asian Soc. Dietary Life. 18: 181-189 (2008)
  20. Son JY, Kang KO. Changes in quality properties of deep frying oil and fried chickens according to frying number. J. East Asian Soc. Dietary Life. 22: 527-534 (2012)
  21. Lim YH, Lee HY, Jang MS. Quality properties of yu-kwa by the frying time of soybean oil. J. Korea Soc. Food Nutr. 22: 186-189 (1993)
  22. Fritsch CW. Measurements of frying fat deterioration: A brief review. J. AOCS. 58: 272-274 (1981)
  23. Carlson BL, Tabacchi MH. Frying oil deterioration and vitamin loss juring foodservice operation. J. Food Sci. 51: 218-221 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb10874.x
  24. Gil BI. Physical and chemical properties of the fats of the frying process. Food Sci. Ind. 30: 41-48 (1997)