揚げ物における食品中の脂質の変化(第1報)

- 油脂交換量におよぼす材料肉の脂質含量および形状の影響-

抄録

Meat with different fat content and form was fried at 180°C for 2.5 minutes with corn oil, and the amount of meat fat migrated to the frying oil and the amount of the oil adsorbed on the fried meat were determined by gas chromatography.
The results obtained were as follows:
1. Meat with different fat content: It was confirmed that the more the content of fat in the raw meat was the more the amount of defatting increased. The difference of the amount of oil adsorbed in fried meat was not observed between the low fat meat and the medium fat meat. The amount of oil adsorbed was larger in the fatty minched meat than in other minched meats, caused by remarkable defatting.
2. Meat with different form: Amount of oil adsorbed in the minched meat was significantly larger than that in the meat squarely cut, but difference in amount of defatting was not observed between the minched meat and the meat squarely cut.