Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Degree of Rancidity and Sensory Characteristics of Frying Oils with Reuse and Storage at Home

가정에서의 튀김유지 재사용과 보관에 따른 산패도 및 관능적 특성 평가

  • Lee, Seul (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Kang, Sun-Hee (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Min-Kyoung (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Song, Soon-Ran (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Yoon, Hyo-Jin (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Lee, Min-Woo (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Kang, Hee-Jin (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
  • 이슬 (서울대학교 식품영양학과.생활과학연구소) ;
  • 강선희 (서울대학교 식품영양학과.생활과학연구소) ;
  • 김민경 (서울대학교 식품영양학과.생활과학연구소) ;
  • 송순란 (서울대학교 식품영양학과.생활과학연구소) ;
  • 윤효진 (서울대학교 식품영양학과.생활과학연구소) ;
  • 이민우 (서울대학교 식품영양학과.생활과학연구소) ;
  • 강희진 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Published : 2012.06.30
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Abstract

The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at $180^{\circ}C$. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.

Keywords

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