Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

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.

Keywords

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