Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Effect of Frying Methods of Chickens on the Physicochemical Properties of Frying Oil and Fried Chickens in the School Foodservice

학교급식에서의 닭튀김 방법에 따른 튀김유와 튀김닭의 이화학적 특성

  • No, Gyeong-A (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Na-Yeong (Dept. of Food Science and Nutrition, Dankook University) ;
  • Jang, Myeong-Suk (Dept. of Food Science and Nutrition, Dankook University)
  • 노경아 (단국대학교 식품영양학과) ;
  • 김나영 (단국대학교 식품영양학과) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 1998.02.14
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Abstract

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin $B_1 $, of fried chicken by the frying methods was not significantly different, but vitamin $B_2 $the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.

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