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Effect of an Oil-Water Fryer on Quality Properties of Deep Frying Oil Used for Chicken

닭튀김유의 품질 특성에 대한 Oil-water fryer의 효과

  • Son, Jong-Youn (Dept. of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science Hankyong Hankyong National University)
  • 손종연 (한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 강근옥 (한경대학교 영양조리과학과)
  • Published : 2012.08.31

Abstract

This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and $1.61{\mu}g/kg$, respectively.

Keywords

References

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