Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

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

Evaluation of the Safety of Fried-Food in Fast Food Store

패스트푸드점 튀김식품의 안전성 평가

  • 박건용 (서울특별시 보건환경연구원) ;
  • 정보경 (서울특별시 보건환경연구) ;
  • 김애경 (서울특별시 보건환경연구) ;
  • 박경애 (서울특별시 보건환경연구) ;
  • 조성자 (서울특별시 보건환경연구) ;
  • 곽재은 (서울특별시 보건환경연구) ;
  • 장민수 (서울특별시 보건환경연구) ;
  • 배청호 (서울특별시 보건환경연구) ;
  • 조남준 (서울특별시 보건환경연구원)
  • Published : 2004.06.01
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Abstract

This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals-Pb, Hg and Cd- were included small quantity.

Keywords

References

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