Abstract
The influence of uncoated (su-age) and coated deep frying (kara-age) on the fat exchange between meat and frying oil and tocopherol (Toc) contents in the fried meats were investigated. Beef meat with different fat contents were fried at 180°C for 2.5 minutes in soybean oil. The amounts of the oil absorbed into the fried meats were determined by fatty acids measurement. Tocopherol contents in the lipids extracted from the fried meats with chloroform·methanol(2: 1 v/v), n-hexan and ethyl ether were determinded by HPLC. The change of amouts of weight and moisture in the coated fried meats was less than in the uncoated fried meats. The amouts of oil absorbed into the fried meats were much higher in the coated fried meats than the uncoated ones. On the other hand, the defatted amounts from the meats by coated deep frying were less than the meats by uncoated deep frying. Tocopherol contents in the lipids extracted from the fried meats with chloroform·methanol were less methanol were less than with ethyl ether and hexane. From the above results, it was suggested that tocopherol was oxdized by the oxidative products of lipids extrated with chloroform·methanol.
