フライ調理現場における総合的なフライ油管理手法 [in Japanese] Comprehensive Frying Oil Control Method for Business Use of Deep-fry Cooking [in Japanese]
Access this Article
Search this Article
In order to assess the deterioration of frying oil, viscosity-increasing ratio and a new thinlayer chromatography method (3M PCtester) were evaluated with 46 daily oil samples from commercial delicatessens, restaurants, and frozen food makers producing fried foods. We also determined color, acid value, anisidine value, polymerized compounds, and polar compounds. The viscosity-increasing ratio was highly correlated with the amount of polymerized compounds (correlation coefficient: 0.980). The traveling distance in PCtester was also highly correlated with the amount of polar compounds (correlation coefficient: 0.921). However, the acid value and the anisidine value were less correlated with the amount of polymerized or polar compounds. Polymerized compounds and polar compounds were determined usually by HPLC, which needs long time. However, the determination of viscosity-increasing ratio and the PCtester method are simple and rapid. Therefore, these methods in combination with acid value determination can be used as an easy comprehensive frying oil control method for business use. We recommend the viscosity-increasing ratio 15-20% and the PCtester traveling distance 24-27mm as the criteria for wasting deteriorated frying oil.
- Nippon Shokuhin Kagaku Kogaku Kaishi
Nippon Shokuhin Kagaku Kogaku Kaishi 49(6), 422-427, 2002-06-15
Japanese Society for Food Science and Technology