抄録
Effects of frying temperature and time on the fat exchange between fried meat and frying oil were investigated. Meats with various fat content were fried at 180°C and 150°C for 2.5 or 3.5 minutes with soybean oil, respectively. The amount of the frying oil absorbed into the fried meat were determined by a gaschromatography.
The results obtained were as follows:
1) In the case of low fat meat, fat and moisture contents between the meat fried at 180°C for 2.5minutes and that at 150°C for 3.5 minutes was no difference. But this relation was observed in the case of the fatty meat.
2) The difference of the amount of oil absorbed into the fried meat between the each frying teperature and low fat meat was not so distinctive. In case of fatty meat, both the amount of oil absorbed and the amount of defatting were larger at 150°C for 2.5 minutes than at 180°C for 3.5 minutes.
3) Taste of meat fried at 180°C for 2.5 minutes was juicier than at meat fried at 150°C for 3.5minutes.
