Evaluation of Safety of Fried-Food in Fast Food Store
2004
Park, G.Y. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Jung, B.K. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Kim, A.K. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Park, K.A. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Cho, S.J. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Kwak, J.E. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Chang, M.S. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Bae, C.H. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea) | Chough, N.J. (Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea)
This study was performd 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.
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