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KMID : 1024620050250040507
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.507 ~ p.512
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Effects of on the Thermal Oxidation Stability of Deep Fried Lard
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Han Kyu-Ho
Park Pyo-Jam
Jeon Byong-Tae
Park Woo-Joon
Lee Chi-Ho
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Abstract
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This study was designed to investigate the effect of on the heat oxidation stability of deep fried laid with different healing temperature. Commercially purchased was used to this experiment was added to the deep fried lard at final concentration of (wt/wt fat basis). Total plate count peroxide value, acid value, and TBA(thiobarbituric acid) values of the samples were determined regulary at during 15 days. The result of the study are as follows: The number of microorganism was decreased by added to the deep fried lard Deep fried lard with have higher antioxidative effect than those of control and treated group. Peroxide and TBA values were significantly (P<0.05) decreased in all samples by added at Antioxidative effect increased with increasing concentration of . These results suggest that might inhibit the growth of microganisms and retard lipid oxidation in the deep fried lard.
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KEYWORD
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deep fried lard, thermal oxidation, peroxide value, TBA, antioxidant
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