2026 Volume 59 Issue 2 Pages 119-129
A commercially available, simple peroxide value (POV) measurement kit was verified using the iodo-starch reaction for detecting oil and fat degradation. This method was used in combination with other degradation indicators, such as the initial oxidation temperature (IOT) measured by differential scanning calorimetry (DSC), as well as viscosity and color difference analyses. The evaluation confirmed that the method was reliable for assessing degradation, as the effect of starch from fried ingredients was eliminated. The POV and IOT values revealed that tempura fried in deteriorated oil and fat underwent more extensive degradation than tempura fried in unused oil and fat. These results confirm that prolonged use of oils and fats during cooking significantly promotes further degradation.
