Acidification of Frying Oil Used for Chicken
2003
Park, G.Y. | Kim, A.K. | Park, K.A. | Jung, B.K. | BAe, C.H. | Kim, M.H. (Seoul Metropolitan Institute of Public Health and Environment, Seoul, Republic of Korea)
This study was performed to investigated the condition of frying at fried chicken shop, taste and thinking refer to fried chicken in the consumer. The acidification of frying oil was determined as acid value, peroxide value and fatty acid composition. The results were as follow: 1) Soybean oil was used for frying at a fried chicken shop at 170~180¡É for 10~15 min and replaced by every thirty cycles. 2) 76.2% of the consumer among answerers for the question thought that the oil of frying could be harmful to health.3) The AV and POV were increased while chickens were fried after thirty cycles successively, but the values were lower than a standard level of fried-food. 4) The acidification of fried oil was in progress when chickens were fried fro then days by three times a day, but the value was low. 5) The AV of raw chicken was significantly increased as time goes, suggesting that a fresh chicken should be chosen
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