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KMID : 1011620120280030265
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 3 p.265 ~ p.273
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Degree of Rancidity and Sensory Characteristics of Frying Oils with Reuse and Storage at Home
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이슬:Lee Seul
강선희:Kang Sun-Hee/김민경:Kim Min-Kyoung/송순란:Song Soon-Ran/윤효진:Yoon Hyo-Jin/이민우:Lee Min-Woo/강희진:Kang Hee-Jin/황인경:Hwang In-Kyeong
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Abstract
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The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at 180℃. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.
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KEYWORD
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oil, frying, sensory evaluation, rancidity, home
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