|
KMID : 1134820000290020231
|
|
Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 2 p.231 ~ p.234
|
|
|
Effects of Reusing Times on the Oxidative Stability of Frying Fat for Frozen Battered Pork
|
|
Lee Ju-Young
Lee Hyeon-Gyu
Song Eun-Seung
|
|
|
Abstract
|
|
|
|
To evaluate the effect of frying times on the oxidative stability of soybean oil and shortening, they were reused up to 10 times and measured by thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV) and sensory evaluation. As the reusing time was increased, TBA value of “battered pork” fried with shortening showed more sharply increased than that with soybean oil, while the value of shortening, itself, showed more decreased than that of soybean oil. In frying fat, AV and POV increased with the increase of reusing times. Compared with soybean oil, shortening had rapidly increased for POV as reusing time was increased. Among the sensory analyses, TBA of “battered pork” with soybean oil and shortening exhibited the highest correlation with flavor and texture, respectively. For the “battered pork” fried with soybean oil and shortening, reusing shelf-lives predicted were approximately 9 and 8 times, respectively.
|
|
|
KEYWORD
|
|
|
battered pork, oxidative stability, sensory evaluation, frying fat
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|