|
KMID : 1011620120280040443
|
|
Korean Journal of Food and Cookey Science
2012 Volume.28 No. 4 p.443 ~ p.450
|
|
|
Effect of an Oil-Water Fryer on Quality Properties of Deep Frying Oil Used for Chicken
|
|
손종연:Son Jong-Youn
강근옥:Kang Kun-Og
|
|
|
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 ㎍/㎏, respectively.
|
|
|
KEYWORD
|
|
|
oil-water fryer, deep frying oil, free fatty acid, trans fatty acid, benzopyrene
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|