Abstract
Beans, dried squid and noodle were fried at 150-180°C for 1.5-5 minutes with soybean oil or lard. These fried foods were stored for 200 days at room temperature.
The chemical characteristics of extracted oil from fried foods were examined and qualitative analysis of its fatty acid was carried out.
Peroxide, acid and carbonyl values and also the ratio of saturated fatty acids to the total fatty acids of extracted oil in these fried foods increased during the storage.
The oxidation degree of fried foods was estimated from the results obtained by gas chromatographic analysis of fatty acid composition.
As the unsaturated fatty acids were oxidized, the P/O ratio (molar ratio of palmitic/oleic acids) increased during the storage.
Also the similar experiment was made with the oil extracted from “Niboshi”, dried sardine which was boiled before drying. The results were the same as the other foods experimented.
