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Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time

한국축산식품학회지 2020년 40권 5호 p.785 ~ 794
박정민, 고종호, 김진만,
소속 상세정보
박정민 ( Park Jung-Min ) - Konkuk University Department of Food Marketing and Safety
고종호 ( Koh Jong-Ho ) - Korea Polytechnic College Bio-Campus Department of Bio-Food Analysis and Processing
김진만 ( Kim Jin-Man ) - Konkuk University Department of Food Marketing and Safety

Abstract


Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be highly correlated. Soybean, canola, palm, and pork lard oils could be reused approximately 37, 32, 58, and 87 times, respectively, to fry sweet and sour pork based on oil freshness, and 78, 78, 81, and 286 times, respectively, based on the freshness of fried food. Our data may help establish food-quality regulations for oils used to fry animal-based foods.

키워드

frying oil; sweet and sour pork; acid value; peroxide value; oil reuse

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