Original
Influence of the Conditions of Fried Food Cooking on Deterioration of Frying Oil and Sensory Evaluation of Fried Foods
2009 Volume 20 Issue 1 Pages 47-54
Details
2009 Volume 20 Issue 1 Pages 47-54
The purpose of the research was to clarify the influence of the conditions of fried food cooking on the deterioration of the frying oil and sensory evaluation of the fried foods.
1) Five hundred grams of sliced potato were divided into 10 parts and fried repeatedly at 170°C for 3 minutes in 500g of salad oil, and potato chips were obtained. The same weight of chicken was also fried repeatedly at 165°C for 6 minutes in the salad oil, and deep-fries with the chicken were obtained. When the deep-frying processing of each sample for 30 minutes was counted as one set, any of the samples were cooked continuously as six sets. Both the peroxide value (POV) and the acid value (AV) of the frying oil were measured after every set. For the POV, there was a significant difference between the frying oils after cooking potato and chicken (p<0.05) , and the frying oil from cooking chicken had a higher value than the frying oil from potato ; for the AV, the two frying oils showed a gradually increasing value.
2) When the chicken samples as described above, were fried with the method of continuous-deep-frying (CNDF) in six sets with frying at 165°C for 30 minutes in 500g of salad oil, or with another method of intermittent-deep-frying (IMDF) in six sets with 2-3 days preservation after each frying, the IMDF method showed a higher tendency in POV and AV values, compared with that of CNDF.
3) When the chickens were fried in salad oil or in soybean germ oil with the method of IMDF as described above, frying in salad oil had a higher POV value in comparison with frying in soybean germ oil, with a significant difference (p<0.05). In a sensory evaluation analysis, the chickens fried in the two kinds of oil showed almost the same evaluation of sensory items except for the oiliness of the goods in the two oils, but the goods fried in salad oil were evaluated to be oilier, compared to those in soybean germ oil with a lower POV as shown above.
4) It was shown that regarding POV and AV, the two frying oils heated under the cooking conditions for 3 hours were safe, and that the fried chicken had maintained adequate quality in the sensory analysis.
