Studies on the Life Span of Frying Oil (II)

• 日本調理科学会近畿支部 揚げる・炒める分科会

Bibliographic Information

Other Title

• フライ油の使用限界に関する研究(II)
• Effects of Frying Materials on the Deterioration
• 揚げ種による違い

Abstract

A collaborative study was designed to examine the applicability of a sensory test which determines the life span of frying oil. Soybean oil (500g) was heated at 170°C for 8 hours a day using an electric fryer. Six types (pork fillet, chicken fillet, sardine, Spanish mackerel, sweet pepper or potato) of foods (50g) were deep fat-fried every 4 hours. Frying was continued until the flavor score dropped to 3, which was defined as the rancid point of frying oil. Anicidine value, carbonyl value, acid value and tocopherol content of the rancid frying oil were also determined.<br>The life spans of the frying oils to reach the flavor score to 3 were shorter in meat or fish frying than vegetable frying. The life spans were not significantly different among pork, chicken and fishes in spite of the marked differences in their polyunsaturated fatty acid contents. The chemical scores of rancid oils were similar among all frying oils used for different foods. These results suggest that meats and fishes promote the organoleptic deterioration of frying oils more rapidly than vegetables. The examination of the flavor score of frying oil was suggested to be useful to determine the life span of frying oil.

Journal

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 29 (2), 104-108, 1996

  The Japan Society of Cookery Science

Keywords

• Frying oil
• Flavor score of oil
• Frying materials
• life span
• Chemical scores
• Sensory evaluation

Details

• CRID: 1390001204740611200
• NII Article ID: 110001169727
• NII Book ID: AN10471022
• DOI: 10.11402/cookeryscience1995.29.2_104
• ISSN: 13411535
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10813585
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL-Digital
  • CiNii Articles
• Abstract License Flag: Disallowed