Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

Safety Assessment of the Deep-fried Instant Noodles

인스탄트 유탕면의 안전성 평가

  • 김영국 (전남보건환경연구원 농축산물분석과) ;
  • 임태곤 (전남보건환경연구원 농축산물분석과) ;
  • 오금순 (전남보건환경연구원 농축산물분석과) ;
  • 김지인 (전남보건환경연구원 농축산물분석과) ;
  • 임현철 (전남보건환경연구원 농축산물분석과) ;
  • 박종태 (전남보건환경연구원 농축산물분석과) ;
  • 김순천 (전남보건환경연구원 농축산물분석과) ;
  • 홍석순 (전남보건환경연구원 농축산물분석과)
  • Published : 1995.09.01
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Abstract

In the study, attempts were made to investigate the safety of the deep-fried instant noodles. A total of 50 deep-fried instant noodles were puchased from a local supermarket. Acid value , peroxide value, preservatives, heavy metals and pesticide residues were determined. Acid value(AV) and peroxide value(POV) of deep-fried instant noodles were lower than the Food Law in force. Any preservatives were not detected in all deep-fried instant noodles. The level of all heavy metals and pesticide residues found in deep-fried instant noodles were fairly low, and pesticide residues in deep-fried instant noodles was almost removed after cooking. It was conclued from these results that deep-fried instant noodles may be no harmful in oxidative stability(AV, POV) and sanitary safety(preservatives, heavy metals and pesticides).

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